Spicy Tomato Cups

Submitted by Nimz_

"These little babies are awesome. For us they have just the right amount of spice. They are crisp on the outside with a wonderful filling. Hope you enjoy."

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 12 tomato cups
• Serves: 6

ingredients

• 1 (16 ounce) can flaky large refrigerated biscuits (like Grands, I had 2 biscuits left over which I just baked and served)
• 1⁄2 cup mayonnaise
• 1 cup shredded cheddar cheese or 1 cup mozzarella cheddar blend cheese
• 1 (10 ounce) can tomatoes and green chilies, drained well (like Ro-tel)
• 1 green onion, chopped
• 10 slices bacon, cooked and crumbled
• 1⁄4 - 1⁄2 teaspoon seasoning salt
• fresh ground pepper

directions

1. Preheat the oven to 350 degrees.
2. Lightly grease the cups of a 12-cup muffin tin.
3. Separate each biscuit into two layers.
4. Place and press a biscuit layer evenly into each cup.
5. Combine the mayonnaise, cheese, tomatoes and green chilies, onion, bacon, salt and pepper and mix well.
6. Spoon the filling on top of the biscuit layers.
7. Bake for 20-25 minutes, or until golden.
8. Enjoy.

Reviews

[Stacee R.]

These were a huge hit at our NYE party and gone in a flash! Thanks for introducing me to my new "go to" appetizer, Nimz. So good! You definitely have a keeper in this recipe. ***Made for PRMR***

 

[Shelby Jo]

These were excellent. We love bacon and we love Rotel, so I knew this would be a winner. It was so easy to make. Would be a great little snack or appetizer, but we ate them for dinner. Very good recipe! Thanks for sharing!

 

[cbperrett]

I made these for my bunko group and the minute everyone tasted them...they were gone!!! Great recipe!! Loved them. Oh and they do taste good using turkey bacon if regular bacon is not your thing!!

 

[lovestocook 4]

These were so easy to make and were so good. We didn't even have any left over to snack on later. I used a little of both cheddar and mozzarella cheese and only had buttermilk biscuits on hand but they turned out great and everyone enjoyed them.

 

[NurseJaney]

These were really different and tasty ! I have such a glut of big, ripe, juicy tomatoes - that I used 2 of them, roughly chopped, with skins on. I added 1/2 tsp. of PaulaG's green chili powder, which she had sent me in the Spice swap. For seasoned salt, I used Adobo with pepper. I had made the filling before I placed the biscuits, and it is possible that it generated more liquid than a drained can of Rotel. I baked for 25 minutes, centers still looked very wet, so added another 3 minutes. May have been too long, since there is no flour to "test with toothpick", but thet were very tasty with DH's crab/shrimp Imperial, which HE made up for leftover hard crab pickin's. Thanks for posting, Nimz