Jalape O Popper Cups Recipe

Ingredients

2

                        cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count) 

1

can (4.5 oz) Old El Paso™ chopped green chiles, drained

1/2

cup shredded Cheddar cheese (2 oz)

1/3

cup mayonnaise or salad dressing

2

tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)

1

teaspoon dried minced onion

20

Old El Paso™ jalapeño slices from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices, drained

Preparation

Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.

In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.

Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.