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September 5, 2013  |  

Jalapeno Popper Cups

1 can Pillsbury Grands Jr. Golden Layers refrigerated buttermilk biscuits
1 4.5 oz. can Old El Paso chopped green chiles, drained
1/2 cup shredded cheddar cheese
1/3 cup mayonnaise
2 tablespoons cooked real bacon pieces
1 teaspoon dried minced onion
20 Old El Paso picked jalapeno slices, drained

1. Preheat oven to 375 degrees. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.
2. In a small bowl, mix the remaining ingredients — except for jalapeno slices. Spoon a heaping teaspoon mixture into each cup then top each with 1 jalapeno slice.
3. Bake for 13 to 19 minutes or until edges are golden brown. Transfer from pan to serving platter. Let stand for 5 minutes before serving.

Source: Pillsbury.com

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