"jalapeno popper cups"

★★★★★ 1 Review
littlelynn avatar
By Robin Poindexter
from okmulgee, OK

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

★★★★★ 1 Review
serves 20 APPETIZERS
prep time 40 Min

Ingredients For "jalapeno popper cups"

  • 1 can
    (12) pillsbury golden layers refrigerated biscuits(`10)
  • 1 can
    (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
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How To Make "jalapeno popper cups"

  • 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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