Cheesy chipotle-bacon cups

CHEESY CHIPOTLE-BACON CUPS



2 packages (1.9 ounces each) frozen, fully cooked mini phyllo shells



3 ounces block-style cream cheese, room temperature



1/4 cup Chive & Onion flavor tub cream cheese



1 egg



2 teaspoons fresh lime juice



2 teaspoons all-purpose flour



1/4 teaspoon ground cumin



1 Tablespoon chopped chipotle peppers in adobo sauce



1/4 cup finely shredded sharp cheddar cheese



3 Tablespoons chopped fully cooked packaged bacon



2 Tablespoons chopped cilantro



Garnish: Cilantro sprigs and lime wedges



1. Heat oven to 350 degrees. Arrange the frozen shells on a baking sheet; set aside.



2. In a mixer bowl, beat both cream cheeses, egg, lime juice, flour, and cumin until smooth. Fold in chipotle peppers. Spoon mixture evenly into each shell. Sprinkle each evenly with cheddar and bacon.



3. Bake until filling is set, about 15 minutes. Remove from oven and sprinkle each with some chopped cilantro. Place shells on serving platter and if desired, garnish with cilantro sprigs and lime wedges. Serve at once. Makes 30 appetizer shells.

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