Jalapeno Popper Cups II

Name: Jalapeno Popper Cups II
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20 appetizers
Ingredients: 1 (12 ounce) can grands jr golden layers refrigerated buttermilk biscuits; 1 (4 1/2 ounce) can chopped green chilies, drained; 2 ounces cheddar cheese, shredded; 1/3 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)

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Recipe by flower7

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

READY IN: 35mins

YIELD: 20 appetizers

UNITS: US

INGREDIENTS

Nutrition

1

(12 ounce) can grands jr golden layers refrigerated buttermilk biscuits
1

(4 1/2 ounce) can chopped green chilies, drained
2

ounces cheddar cheese, shredded
¹⁄₃

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)

DIRECTIONS

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

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