Preheat the oven to 375 degrees and grease your muffin pan.
Dice the jalapeños.
In a small mixing bowl, mix together softened cream cheese, shredded cheddar, shredded Monterrey Jack, mayonnaise, jalapeños, garlic powder, salt and pepper.
Divide each biscuit into 2 even pieces. You should be able to rip them in half easily since the dough is layered. Place the biscuits in the muffin pan forming it into a cup.
Fill each biscuit with about 2 tablespoon of the jalapeño popper mix.
Bake for 9-11 minutes. Serve immediately.
Notes
Save leftovers in the fridge for up to 1 week covered.