Mango Lime Shishito Poppers in a Tortilla Cup
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Directions
1. Preheat the oven.
Heat your oven to 375°F and set out a mini muffin pan.
2. Make the tortilla cups.
Cut the tortillas into circles sized to fit your mini muffin cups. A small round container, cookie cutter, or drinking glass can work well as a guide. You should be able to get about 5–6 circles from each wrap-sized tortilla, for roughly 15 cups total.
3. Start the mango cream cheese filling.
Place the softened cream cheese in a bowl and add 2 packets of Mango Spruits, or about 1½ tablespoons. Mix thoroughly with a fork, then set the bowl aside for a few minutes while you prepare the remaining ingredients. This gives the mango powder a little time to absorb moisture from the cream cheese.
4. Prepare the shishito peppers.
Cut the stems from four shishito peppers and remove any easily accessible seeds and membranes. Finely dice the peppers so you get small pieces throughout the filling. Shishitos are generally mild, although every once in a while you may come across one with a little more heat.
5. Finish the filling.
Add the shredded cheese, honey, lime zest, smoked paprika, and a small dash of sea salt to the mango cream cheese. Mix until everything is evenly combined, then fold in the diced shishito peppers.
6. Shape the tortilla cups.
Lightly brush both sides of each tortilla circle with olive oil, then press them into the mini muffin pan. They’ll naturally fold and wrinkle a little, and that’s perfectly fine. Focus on getting the bottoms as flat as possible so the cups can stand upright once baked.
7. Fill the cups.
Spoon the mango-shishito cream cheese mixture into each tortilla cup, filling them roughly level with the top of the pan. Avoid overfilling, since the filling will puff slightly as it bakes.
8. Bake until crisp.
Bake for about 15–20 minutes, keeping an eye on them toward the end. The tortilla edges should become crisp and lightly browned, while the cream cheese filling should look warm and slightly puffed.
9. Garnish and serve.
Let the poppers cool for a few minutes before removing them from the pan. For an optional finishing touch, top each one with a thin slice of fresh shishito pepper and a tiny pinch of smoked paprika before serving.
Bake Mode is Off
Directions
1. Preheat the oven.
Heat your oven to 375°F and set out a mini muffin pan.
2. Make the tortilla cups.
Cut the tortillas into circles sized to fit your mini muffin cups. A small round container, cookie cutter, or drinking glass can work well as a guide. You should be able to get about 5–6 circles from each wrap-sized tortilla, for roughly 15 cups total.
3. Start the mango cream cheese filling.
Place the softened cream cheese in a bowl and add 2 packets of Mango Spruits, or about 1½ tablespoons. Mix thoroughly with a fork, then set the bowl aside for a few minutes while you prepare the remaining ingredients. This gives the mango powder a little time to absorb moisture from the cream cheese.
4. Prepare the shishito peppers.
Cut the stems from four shishito peppers and remove any easily accessible seeds and membranes. Finely dice the peppers so you get small pieces throughout the filling. Shishitos are generally mild, although every once in a while you may come across one with a little more heat.
5. Finish the filling.
Add the shredded cheese, honey, lime zest, smoked paprika, and a small dash of sea salt to the mango cream cheese. Mix until everything is evenly combined, then fold in the diced shishito peppers.
6. Shape the tortilla cups.
Lightly brush both sides of each tortilla circle with olive oil, then press them into the mini muffin pan. They’ll naturally fold and wrinkle a little, and that’s perfectly fine. Focus on getting the bottoms as flat as possible so the cups can stand upright once baked.
7. Fill the cups.
Spoon the mango-shishito cream cheese mixture into each tortilla cup, filling them roughly level with the top of the pan. Avoid overfilling, since the filling will puff slightly as it bakes.
8. Bake until crisp.
Bake for about 15–20 minutes, keeping an eye on them toward the end. The tortilla edges should become crisp and lightly browned, while the cream cheese filling should look warm and slightly puffed.
9. Garnish and serve.
Let the poppers cool for a few minutes before removing them from the pan. For an optional finishing touch, top each one with a thin slice of fresh shishito pepper and a tiny pinch of smoked paprika before serving.