Jalapeno Popper Cups

Prep Time: 15 Minutes

Total Time: 40 Minutes

Yield: 20 Appetizers

• 1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
• 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
• ½ cup shredded Sharp Cheddar cheese (2 oz)
• 1/3 cup mayonnaise or salad dressing
• 2 tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)
• 1 teaspoon dried minced onion
• 20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

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

High Altitude (3500-6500 ft): Bake 16 to 22 minutes.

Comments: Use cream cheese and sour cream seasoned with taco seasoning and Tabasco instead of mayo or salad dressing.

Tracy Schuhmacher entered this recipe in the 2008 Pillsbury Cookoff. Original Recipe Source: Pillsbury.com

Check my other blog: Southern Flavor Zone