Jalapeno Popper Cups II

READY IN: 35mins


  • 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
  • 13
  • 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)


  • 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.