1 can (4.5 oz) chopped green chiles, drained
1/2 cup shredded Cheddar cheese
1/3 cup mayonnaise or salad dressing
2 tablespoons cooked real bacon pieces
1 teaspoon dried minced onion
20 Old El Paso® pickled jalapeño slices, drained
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.