Smoked turkey & jalapeño cups



10 min


24 cups

Smoked turkey & jalapeño cups

Andreas Trauttmansdorff


  • 125 g smoked turkey , sliced about 1/4-in. thick
  • 1/4 yellow bell pepper
  • 1 green onion
  • 1/4 cup finely chopped pecans , or celery
  • 1/4 cup finely chopped dried cranberries
  • 1/4 cup mayonnaise , light or regular
  • 1 tbsp finely chopped pickled jalapenos
  • 40-g pkg Siljans Crispy Cup Mini Croustades , see Shopping tip below, or baked mini tart shells


  • For diced turkey, cut slices into 1/4-inch (0.5-cm-) wide strips, then into small cubes. Finely chop pepper and thinly slice onion. In a large bowl, stir turkey with pepper, onion, pecans and cranberries. Stir in mayonnaise and jalapeños. (Stir in a little more mayonnaise if you want it creamier.) Use right away or refrigerate, covered or sealed in a plastic bag, up to 1 day.
  • To serve, mound about 2 tsp (10 mL) filling into each crispy cup. Arrange on a large platter. Serve within half an hour of filling cups.

Nutrition (per serving)

  • Calories
  • 40,
  • Protein
  • 1.1 g,
  • Carbohydrates
  • 2.4 g,
  • Fat
  • 3 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 85 mg.

Mini crispy cups filled with diced smoked turkey, peppers and pecans in a zesty mayo are easy pop-in-your-mouth nibbles. We used turkey, but try them with your favourite deli meat.

Shopping Tip

Packages of small, crisp cocktail cups called “croustades” are sold in many supermarkets, often where you’ll find the cocktail breads or appetizers.