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Jalapeno Popper Cups

  • 1 (12 oz.) can Pillsbury Golden Layers refrigerated buttermilk biscuits
  • 1 (4.5 oz.) can Old El Paso chopped green chiles, drained
  • 1/2 c. shredded cheddar cheese
  • 1/3 c. mayonnaise or salad dressing
  • 2 Tbsp. cooked real bacon pieces
  • 1 tsp. dried, minced onion
  • 20 Old El Paso pickled jalapeno slices, (from 12 oz. jar) drained


Heat oven to 375°. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups. In small bowl, mix remaining ingredients except jalapeno slices. Spoon heaping teaspoon mixture into each cup; top each with 1 jalapeno slice. Bake 13-19 minutes or until edges are golden brown. Remove from pan to serving platter; let set 5 minutes. Serve warm. Yields: 20 appetizers.