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Jalapeno Popper Cups Recipe

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This recipe for Jalapeno Popper Cups is from Horner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (12 oz) Pillsbury Grands Jr. Golden Layers refrigerated buttermilk biscuits
1 can (4.5 oz) chopped green chiles, drained
1/2 c. shredded Cheddar cheese (2 oz)
1/3 c. mayonnaise or salad dressing
2 Tbs. cooked real bacon pieces (from 3- to 4.3-oz jar or package)
1 tsp. dried minced onion
20 pickled jalapeņo slices (from 12-oz jar), drained
Directions:
Directions:
Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom & up side of each of 20 ungreased mini muffin cups. In small bowl, mix remaining ingredients except jalapeņo slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeņo 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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