Jalapeno Popper Cups Ii

• 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)

1. Heat oven to 375u0b0F.
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.

golden layers, green chilies, cheddar cheese, mayonnaise, bacon, onion flakes, jalapeno peppers

Taken from www.food.com/recipe/jalapeno-popper-cups-ii-475486 (may not work)