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Jalapeño Popper Cups

  • Prep 15 min
  • Total 40 min
  • Ingredients 7
  • Servings 20

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

Bake-Off® Contest 43, 2008
Penfield, New York

Ingredients

2
(6-oz) cans 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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Appetizer
Calories
100
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
1 1/2g
8%
Trans Fat
1g
Cholesterol
5mg
2%
Sodium
290mg
12%
Potassium
20mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009

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