{"id":7128,"date":"2007-09-01T16:55:30","date_gmt":"2007-09-01T23:55:30","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=7128"},"modified":"2010-06-20T16:56:59","modified_gmt":"2010-06-20T23:56:59","slug":"jalapeno-popper-cups-2","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=7128","title":{"rendered":"Jalape\u00c3\u00b1o Popper Cups"},"content":{"rendered":"

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1 can (12 oz) Pillsbury\u00c2\u00ae Golden Layers\u00c2\u00ae refrigerated buttermilk biscuits (10 biscuits) <\/span><\/p>\n

1 can (4.5 oz) Old El Paso\u00c2\u00ae chopped green chiles, drained <\/span><\/p>\n

1\/2 C. shredded Cheddar cheese (2 oz) <\/span><\/p>\n

1\/3 C. mayonnaise or salad dressing <\/span><\/p>\n

2 T. cooked real bacon pieces (from 3- to 4.3-oz jar or package) <\/span><\/p>\n

1 tsp. dried minced onion <\/span><\/p>\n

20 Old El Paso\u00c2\u00ae pickled jalape\u00c3\u00b1o slices (from 12-oz jar), drained <\/span><\/p>\n

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\u00c2\u00a0<\/span>Heat oven to 375\u00c2\u00b0F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin C.. In small bowl, mix remaining ingredients except jalape\u00c3\u00b1o slices. Spoon heaping 1 tsp. mixture into each C.; top each with 1 jalape\u00c3\u00b1o slice. Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00c2\u00a0 \u00c2\u00a0 1 can (12 oz) Pillsbury\u00c2\u00ae Golden Layers\u00c2\u00ae refrigerated buttermilk biscuits (10 biscuits) 1 can (4.5 oz) Old El Paso\u00c2\u00ae chopped green chiles, drained 1\/2 C. shredded Cheddar cheese (2 oz) 1\/3 C. mayonnaise or salad dressing 2 T. cooked real bacon pieces (from 3- to 4.3-oz jar or package) 1 tsp. dried minced onion 20 Old El Paso\u00c2\u00ae pickled jalape\u00c3\u00b1o slices (from 12-oz jar), drained \u00c2\u00a0 \u00c2\u00a0Heat oven to 375\u00c2\u00b0F. Separate each biscuit into 2 rounds. Press 1…<\/p>\n

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