Thursday, May 26, 2011

Jalapeno Popper Cups

These little appys are wonderful. They were very easy to make. Kathleen and I put them together in no time and both of us said we would make these again soon.
Jalapeno Popper Cups

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
1 can (4.5 oz) 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
1 teaspoon dried minced onion
20 ® pickled jalapeno slices (from 12-oz jar), drained

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 jalapeno slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeno slice.

Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

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