I also made these for the Super Bowl. Everyone loved them! Included me. Even though Jalapenos are too spicy for me. I sucked it up and loved these little appetizers!
Taste: SO good! Pretty spicy, but creamy and delicious.
Texture: Moist filling, and flaky buttery biscuits
Would I make this again?: Yes! Definitely, for any and all parties!
Jalapeño Popper Cups
1 can (12 oz) Pillsbury® Golden Layers® JRs refrigerated buttermilk 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
1.Heat oven to 375°F. Separate each biscuit into 3 rounds. Press 1 round in bottom and up side of each of 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.