Celebration Food: I wanted to post this recipe in honor of National Bread Month and National Pepper Month which is the month of November. I picked this recipe because...well.... it's just one of my favorites. Sometimes I tweak it a bit and add cream cheese. If you love cheese, bread and hot peppers then you'll love it.
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| RECIPE: Jalapeño Popper Cups Originally uploaded by Pillsbury.com |
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.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.
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2 comments:
Oh, yummy, yum, yum! I'm making these. First of all, they are adorable, secondly, I LOVE poppers, and thirdly, they look so easy. Thanks for posting this recipe. If it weren't going for midnight, I'd be in the kitchen now.
I can't get enough of these. Every time I buy can biscuits intended for a different recipe, I end up making popper cups instead. I just love em'
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