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Mexican: Jalapeno Popper Cups
Source of Recipe
Pillsbury
List of Ingredients
1 can (12 oz.) Pillsbury Golden Layers refrigerated buttermilk biscuits (10
biscuits)
1 can (4.5 oz.) Old El Paso chopped green chiles, drained
½ cup shredded cheddar cheese (2 oz.)
2 Tablespoons cooked real bacon pieces
1 teaspoon dried minced onion
20 Old El Paso pickled jalapeno slices
Recipe
Heat oven to 375 degrees.
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 jalapenos.
Spoon heaping 1 teaspoon mixture into each cup.
Top each with 1 jalapeno slice.
Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to
serving platter, let stand 5 minutes. Serve warm.
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Source of Recipe
Pillsbury
List of Ingredients
1 can (12 oz.) Pillsbury Golden Layers refrigerated buttermilk biscuits (10
biscuits)
1 can (4.5 oz.) Old El Paso chopped green chiles, drained
½ cup shredded cheddar cheese (2 oz.)
2 Tablespoons cooked real bacon pieces
1 teaspoon dried minced onion
20 Old El Paso pickled jalapeno slices
Recipe
Heat oven to 375 degrees.
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 jalapenos.
Spoon heaping 1 teaspoon mixture into each cup.
Top each with 1 jalapeno slice.
Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to
serving platter, let stand 5 minutes. Serve warm.
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