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Crispy Pimento Cheese Cups

Sue Lau
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Prep Time 10 minutes
Chill time for pimento cheese 1 hour
Course Appetizer
Cuisine American, Southern
Servings 15
Calories 87 kcal

Equipment

  • Food Processor

Ingredients
  

  • 1.9 ounce package Athens pre-baked frozen phyllo shells or similar (thawed)
  • 2 slices cooked bacon (crumbled)

Pimento Cheese Spread:

  • 4 ounces mild block cheddar cheese (shredded)
  • 2 ounces cream cheese (softened)
  • 1/4 cup mayonnaise
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon onion powder
  • 2 ounce jar diced pimiento peppers (drained)

Instructions
 

  • Combine ingredients for pimento cheese in a food processor; pulse until smooth, then chill until firm.
  • Briefly toast the shells in a toaster oven to crisp them up.
  • Use a small scoop to fill the shells with pimento cheese; garnish with crumbled bacon.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 87kcalCarbohydrates: 3gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 128mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 232IUVitamin C: 3mgCalcium: 59mgIron: 1mg
Keyword pimento cheese from scratch
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