Jalapeño Popper Cups

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

  • prep time 15 min
  • total time 40 min
  • ingredients 7
  • servings 20

Ingredients

1
can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2
cup shredded Cheddar cheese (2 oz)
1/3
cup mayonnaise or salad dressing
2
tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)
1
teaspoon dried minced onion
20
Old El Paso™ pickled jalapeño slices (from 12-oz jar), drained
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    100
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    8g
    8%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    2%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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