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Category: Hot
Prep Time: Cook Time: Total Time:
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.
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JALAPENO POPPER CUPS
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Category: Hot
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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