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Jalapeño Popper Cups

Jalapeño Popper Cups
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Three simple steps, and you're ready to serve sassy appetizers with a real kick.

Prep Time:
15 Min
Total Time:
40 Min
Makes:
20 appetizers
Pillsbury Bake-Off
Tracy Schuhmacher
Penfield, NY
Bake-Off® Contest 43, 2008
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INGREDIENTS
1can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
1can (4.5 oz) Old El Paso® chopped green chiles, drained
1/2cup shredded Cheddar cheese (2 oz)
1/3cup mayonnaise or salad dressing
2tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)
1teaspoon dried minced onion
20Old 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.
High Altitude (3500-6500 ft): Bake 16 to 22 minutes.
High Altitude (3500-6500 ft):

Bake 16 to 22 minutes.

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