-1 (12 oz) can grands golden layers buttermilk biscuits
-1 (4.5 oz) can chopped green chilies, drained
-1/2 cup shredded mozzarella cheese
-1/3 cup mayonnaise
-2 Tbs real bacon bits
-1 tsp dried minced onion
-24-28 pickled jalapeno slices, drained and dried on paper towels
Preheat oven to 375 F.
Separate each biscuit into two rounds, then tear each round into halves. Press each round in bottom and up side of each of 24-28 ungreased mini muffin cups.
In a small bowl, combine the chilies, cheese, mayo, bacon bits and onion. Spoon equally in each cup. Top with 1 jalapeno slice.
Bake in preheated oven for about 15 minutes or until edges are golden brown.
Let them sit in the pan for 5 minutes, then remove onto serving platter. Enjoy!
Slightly adapted from a Pillsbury recipe.
Jalapeno Popper Cups