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Jalapeño Popper Cups

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Pillsbury Kitchens
Updated May 25, 2022
Bake-Off® Contest 43, 2008
Tracy Schuhmacher
Penfield, New York
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Three simple steps, and you're ready to serve sassy appetizers with a real kick.

Jalapeño Popper Cups

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

  • 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
  • 1 can (4 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™ jalapeño slices from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices, drained

Instructions

  • Step 
    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.
  • Step 
    2
    In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
  • Step 
    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

100 Calories
6g Total Fat
2g Protein
8g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
100
Calories from Fat
60
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.
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