Jalapeno Popper Cups
Connie "Kiyu" Guerrero
1 can(s)(12 oz) pillsbury grands layers buttermilk biscuits
1 can(s)(4.5 oz) el paso chopped green chiles, drained
1/2 cshredded cheddar cheese
1/3 cmayonaise or salad dressing
2 Tbspcooked real bacon, chopped
1 tspdried minced onion
20 slicepickled jalapeño slices
How to Make Jalapeno Popper Cups
- 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.
- In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
- Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.