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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Pillsbury. Ingredients:
1 (12 ounce) can grands jr golden layers refrigerated buttermilk biscuits |
1 (4 1/2 ounce) can chopped green chilies, drained |
2 ounces cheddar cheese, shredded |
1/3 cup mayonnaise |
2 tablespoons cooked bacon pieces (fresh cooked or bacon bits) |
1 teaspoon dried onion flakes |
20 pickled jalapeno peppers, slices, drained (from 12 oz jar) |
Directions:
1. Heat oven to 375°F.
2. Separate each biscuit into 2 round layers (should have 10 whole biscuits, making 20 rounds after separating).
3. Press each round into bottom and up sides of 20 ungreased mini muffin cups.
4. In a small bowl, mix remaining ingredients except jalapeno slices.
5. Divide cheese mixture between biscuit cups (heaping teaspoon each) and top each with one jalapeno slice.
6. Bake 13-19 minutes or until edges are golden brown.
7. Remove from pan to serving platter and let stand 5 minutes. Serve warm.
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