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Tracy Schuhmacher
Penfield, New York
Three simple steps, and you're ready to serve sassy appetizers with a real kick.
Jalapeño Popper Cups
- Prep Time 15 min
- Total 40 min
- Ingredients 7
- Servings 20
Ingredients
- 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
- 1 can (4 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
Instructions
-
Step1Heat 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.
-
Step2In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
-
Step3Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.
Nutrition
100
Calories
6g
Total Fat
2g
Protein
8g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 100
- Calories from Fat
- 60
- Total Fat
- 6g
- 10%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 1g
- Cholesterol
- 5mg
- 2%
- Sodium
- 290mg
- 12%
- Potassium
- 20mg
- 1%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
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