Jalapeño Popper Cups

Three simple steps, and you're ready to serve sassy appetizers with a real kick.

Jalapeño Popper Cups

OldElPasoRecipe by OldElPaso

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15 minutes

40 minutes

20 appetizers

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Nutrition Info

  • 1 Appetizer
  • 100
  • 6g
    (Saturated Fat 1 1/2g, Trans Fat 1g)
  • 5mg
  • 290mg
  • 8g
    (Dietary Fiber 0g, Sugars 1g)
  • 2g
  • Percent Daily Value*
  • 0%
  • 2%
  • 0%
  • 4%
  • Exchanges
  • 1
  • 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Bake 16 to 22 minutes.

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
  • 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® pickled jalapeño slices (from 12-oz jar), drained

Directions

  1. 1Heat 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.
  2. 2In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
  3. 3Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

Categories: Course, Appetizers, Hot Appetizers

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