- INGREDIENTS
| 1 | can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles, drained |
| 1/2 | cup shredded Cheddar cheese (2 oz) |
| 1/3 | cup mayonnaise or salad dressing |
| 2 | tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package) |
| 1 | teaspoon dried minced onion |
| 20 | Old El Paso® pickled jalapeño slices (from 12-oz jar), drained |
DIRECTIONS
| 1. | Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups. |
| 2. | In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice. |
| 3. | Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm. |