Snack: Jalapeño Popper Cups

By TNTPayne

Ingredients

• 1 can (12 oz) refrigerated buttermilk biscuits
• 1 can (4.5 oz) chopped green chiles, drained
• 1/2 cup shredded Cheddar cheese (2 oz)
• 1/3 cup mayonnaise
• 2 tablespoons cooked bacon pieces
• 1 teaspoon dried minced onion
• 20 pickled jalapeño slices, drained

Details

Servings 20
Adapted from pillsbury.com

Preparation

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.

In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.