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Pastry Phyllo Dough

Cheese Filling

Toppings

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Firstly, preheat the oven to 375°F. In a large bowl, combine your cheese filling and set aside. Next, slice your Jalapeños down the center, remove seeds. After that, rinse and pat them dry, and set them aside.
Secondly, lay one sheet of phyllo dough on a flat surface and lightly brush it with butter. Continue layering the remaining sheets on top of each other, brushing each one with butter as you go. You’ll need a total of 5 sheets stacked together for each roll.
Step 3: Spoon the cheese filling into each jalapeño half, then arrange them along the long edge of the buttered phyllo dough. Thirdly, using both hands, gently roll the dough over the jalapeños to form a log shape, brushing with butter as you roll.
Then, cut and roll into 2-inch-thick pieces. (About 6 pieces per roll) Brush each piece with butter and roll in sesame seeds to have it coated all around. Place them upright (open side up) into a muffin tin and bake for 30 minutes until golden brown.
In a large pan, toast your pine nuts on medium-high heat, stirring vigorously until roasted and browned.
Lastly, once done and baked, place your poppers on a decorative platter, top each popper with pine nuts, chives, and enjoy!

*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.