JALAPENO POPPER CUPS II

Jalapeno Popper Cups II image

Provided by flower7

Categories Cheese

Time 35m

Yield 20 appetizers

Number Of Ingredients 7

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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)

Steps:

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.

Nutrition Facts : Calories 90.3, Fat 4.8, SaturatedFat 1.4, Cholesterol 4.2, Sodium 583.8, Carbohydrate 10, Fiber 0.8, Sugar 2.4, Protein 2.2