"Jalapeno Popper cups"

Jalapeno Popper Cups

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Robin Poindexter

By
@littlelynn

SMALL IN SIZE,BIG ON FLAVOR,THESE FINGER FOOD OR GREAT FOR GET-TOGETHERS,

Rating:

★★★★★ 1 vote

Comments:
Serves:
20 APPETIZERS
Prep:
40 Min

Ingredients

  • 1 can(s)
    (12) pillsbury golden layers refrigerated biscuits(`10)
  • 1 can(s)
    (4.5 oz) old el paso chopped green chiles,drained
  • 1/2 c
    shredded cheddar cheese (2 oz)
  • 1/3 c
    mayonnaise or salad dressing
  • 2 Tbsp
    cooked real bacon pieces ( from-3to 4.3-oz jar or package )
  • 1 tsp
    dried minced onion
  • 20
    old el paso pickled jalapeno slices (12-oz jar,) drained

How to Make "Jalapeno Popper cups"

Step-by-Step

  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 JALAPENO SLICES.SPOON HEAPING 1 TEASPOON MIXTERE INTO EACH CUP; TOP EACH WITH 1 JALAPENO SLICE.
  3. BAKE 13 TO 19 MINUTES OR UNTIL EDGES ARE GOLDEN BROWN.REMOVE WARM.

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About "Jalapeno Popper cups"




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