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Jalapeño Poppers



1 can Best Choice Buttermilk biscuits

1 can Best Choice Petite Diced Tomatoes with green chilies

1/4 cup shredded Best Choice Cheddar cheese 

¼ cup shredded  Best Choice Pepper Jack cheese

1/3 cup Best Choice cream cheese, softened

2 tablespoons  Best Choice cooked real bacon pieces 

1 teaspoon Best Choice Onion Powder 

Topping: Best Choice jalapeño slices (from 12-oz jar), drained 



Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up the side of each of 20 greased mini muffin cups.

In a small bowl, mix the remaining ingredients except for 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.

Bake 16 to 22 minutes. 

Previous Recipe: Holiday Tart