Jalapeno Popper Cups Recipe

Jalapeno-Popper-Cups-Recipe

 

Jalapeno Popper Cups Recipe

Ingredients

  • 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
  • 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/3 cup mayonnaise or salad dressing
  • 2 tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)
  • 1 teaspoon dried minced onion
  • 20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

Directions

  1. Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.
  2. In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
  3. Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

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