Shelly's Recipe

JALAPENO POPPER CUPS

Category: Hot

1 can refrigerated buttermilk biscuits (10 biscuits)
1 can (4.5 oz) chopped green chilies, drained
1/2 cup shredded Cheddar cheese (2 oz)
1/3 cup mayonnaise or salad dressing
2 tbsp cooked real bacon pieces (from 3- to 4.3-oz jar or pkg)
1 tsp dried minced onion
20 pickled jalapeno slices (from 12-oz jar), drained

Heat oven to 375. 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 tsp 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.