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Spicy Jalapeño Popper Biscuit Tarts

Creamy, spicy jalapeño popper filling stuffed inside of a fluffy, flakey biscuit cup.  Cheesy, creamy with chunks of chopped up jalapeños.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Keyword: appetizer, biscuit, football season, hors d'oeuvres, jalapeño, popper
Prep Time: 10 minutes
Cook Time: 9 minutes
Servings: 12 servings
Calories: 112kcal

Equipment

  • Muffin Pan
  • Small Mixing Bowl

Ingredients

  • 2 jalapeños diced
  • 4 oz cream cheese
  • ⅓ cup mayonnaise
  • ⅓ cup cheddar cheese shredded
  • ⅓ cup Monterrey Jack Cheese
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 6 biscuits in half

Instructions

  • 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.

Nutrition

Serving: 1biscuit cup | Calories: 112kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 249mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 204IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg