1/2
cup whipped cream cheese spread (from 8-oz container)
1
can (4 oz) Old El Paso™ Chopped Green Chiles, drained
1/4
cup salsa
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Steps
1
Heat oven to 400°F. Unroll pie crusts on work surface. Using 2 1/4-inch round cookie cutter, cut 12 rounds from each crust. Gently press 1 round in bottom and up sides of each of 24 ungreased miniature muffin cups.
2
Spoon about 1/2 teaspoon bacon into each pie crust-lined cup. In small bowl, mix cream cheese and chiles until blended. Spoon 1 teaspoon cheese mixture into each cup. Spoon remaining bacon evenly on top of cheese mixture in each cup.
3
Bake 13 to 16 minutes or until edges are golden brown. Cool 10 minutes. Remove from pan. Top each with 1/2 teaspoon salsa. Serve warm or cool.
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