Jalapeno Popper Cups

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Tracy Schuhmacher Penfield, NY Bake-Off® Contest 43, 2008

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

Prep Time: 15 Minutes
Total Time: 40 Minutes
Yeild: 20 appetizers

• 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 Sharp 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

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

High Altitude (3500-6500 ft): Bake 16 to 22 minutes.

Comments: These little guys are good, but for added flavor try using a mix of cream cheese and sour cream seasoned with taco seasoning and Tabasco instead of mayo or salad dressing.

Original Recipe Source: http://www.pillsbury.com/recipes/showrecipe.aspx?rid=45032&WT.ac=AFR-Finalist-List-1-11-08