Today I have a jalapeño popper cups recipe. I found a couple of recipes on Pinterest and kind of pieced this recipe together. I will be posting another recipe similar to this one soon involving cornbread! Stay tuned!
Tools you’ll need:
Muffin pan (I used a 12-cup pan)
Bowl for mixing
Measuring cup/measuring spoons
1 Tube of Pillsbury’s flaky biscuits (12 ounces)
1 Can of chopped green chilies (about 4 ounces)
1/2 Cup of your favorite shredded cheese (I’m not big on cheddar, so I like to get marble jack or pepper jack shredded cheese)
1/2 Cup of cream cheese (Either have it sitting out a while so it’s easier to mix or put it in the microwave for 25 seconds; you can also use mayonnaise or salad dressing)
2 Tablespoons cooked real bacon pieces (or you can cook your own bacon and just dice it/cut it up)
1 Teaspoon dried minced onion
12 Pickled jalapeño slices
Pre-heat oven to 375 degrees Fahrenheit. Open the biscuit tube and separate the biscuits into two slices. Press each biscuit half into individual cups in the muffin tin (don’t use grease, it comes out quite easily and isn’t messy). Mix together the remaining ingredients, except the jalapeño slices, in a bowl. Put at least 1 teaspoon of the mix into the biscuit cups (I wound up doing a bit more). Bake until edges are golden brown, usually about 13-20 minutes. Let cool and serve. Enjoy!