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:
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.
In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.
METHOD
To begin, mix the filling ingredients: diced green chiles,shredded cheddar cheese, mayonnaise, bacon, and dried minced onion. I stirred the ingredients all together with my Pampered Chef Mix n’ Scraper. I love this multi-purpose tool. It’s perfect for both stirring and scraping. No need to wash both a spoon and a rubber spatula when you’ve got a Mix n’ Scraper! 
Then pop open a tube of Pillsbury Grands Jr. Golden Layer Biscuits. (The smaller-sized Jr. biscuits happen to be the perfect size for a mini-muffin tin.) 
Separate each biscuit into halves.
Press each half into a mini muffin tin using your fingers or a mini-tart shaper.
Fill the cups with a heaping teaspoonful of the filling.
Then top each cup with a slice of jalapeno pepper. 
Bake at 375 degrees for 13-19 minutes. Remove from the muffin tin and cool on a cooling rack for 5 minutes. And that’s it! A no-fuss, crowd-pleasing appetizer in minutes! 
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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