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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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.
ReplyDeleteI 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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