Jalapeno Popper Cups II

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READY IN: 35mins
Recipe by flower7

From Pillsbury. Different from the (also delicious) Jalapeno Popper Cups posted by AZPARZYCH.

Ingredients Nutrition

  • 1 (12 ounce) cangrands jr golden layers refrigerated buttermilk biscuits
  • 1 (4 1/2 ounce) canchopped green chilies, drained
  • 2 ounces cheddar cheese, shredded
  • 13 cup mayonnaise
  • 2 tablespoons cooked bacon pieces (fresh cooked or Bacon Bits)
  • 1 teaspoon dried onion flakes
  • 20 pickled jalapeno peppers, slices, drained (from 12 oz jar)


  1. Heat oven to 375°F.
  2. Separate each biscuit into 2 round layers (should have 10 whole biscuits, making 20 rounds after separating).
  3. Press each round into bottom and up sides of 20 ungreased mini muffin cups.
  4. In a small bowl, mix remaining ingredients except jalapeno slices.
  5. Divide cheese mixture between biscuit cups (heaping teaspoon each) and top each with one jalapeno slice.
  6. Bake 13-19 minutes or until edges are golden brown.
  7. Remove from pan to serving platter and let stand 5 minutes. Serve warm.

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