Spicy Tomato Cups
INGREDIENTS
- 1(16 ounce) can flaky large refrigerated biscuits (like Grands, I had 2 biscuits left over which I just baked and served)
- 1⁄2 cup Hatch Chile Mayonnaise
- 1 cup shredded cheddar cheese or 1 cup mozzarella cheddar blend cheese
- 1(10 ounce) can tomatoes and green chilies, drained well (like Ro-tel)
- 1green onion, chopped
- 10 slices bacon, cooked and crumbled
- 1⁄4–1⁄2 teaspoon Catch a Fire Complete Seasoning
- fresh ground pepper
DIRECTIONS
- Preheat the oven to 350 degrees.
- Lightly grease the cups of a 12-cup muffin tin.
- Separate each biscuit into two layers.
- Place and press a biscuit layer evenly into each cup.
- Combine the Hatch Chile Mayonnaise, cheese, tomatoes and green chilies, onion, bacon, Catch a Fire Complete Seasoning and pepper and mix well.
- Spoon the filling on top of the biscuit layers.
- Bake for 20-25 minutes, or until golden.
- Enjoy.
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