Jalapeño Popper Cups

By á-10847

Three simple steps, and you're ready to serve sassy appetizers with a real kick. Perfect for your next Super Bowl party or get together. Enjoy!

Ingredients

• 1 (12 ounce) can Pillsbury Grands Jr. Golden Layers refrigerated buttermilk biscuits
• 1 (4 1/2 ounce) can Old El Paso green chiles, chopped and drained
• 1/2 cup Cheddar cheese, shredded
• 1/3 cup mayonnaise or salad dressing
• 2 tablespoons cooked real bacon pieces
• 1 teaspoon dried onion, minced
• 20 Old El Paso pickled jalapeño slices (from 12 ounce jar), drained

Details

Servings 20

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 a small bowl, mix remaining ingredients except jalapeño slices. Spoon a heaping teaspoon of the 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.