Jalapeno Popper Cups

Jalapeno poppers -- cream cheesy, spicy, oozy goodness. Love 'em. Hate the mess. So I decided to see what would happen if I contained them in a biscuit cup! Yep. It works. Enjoy.

Jalapeno Popper Cups

1 jar sliced jalapeno peppers, drained
1 pkg 8 oz cream cheese
8 oz sour cream
1/4 tsp ground cayenne pepper
1/8 tsp ground black pepper
1 tsp garlic powder
2 pkgs, 10 each, biscuits
4 tbs margarine
1 cup bread crumbs

1. To make the filling: dice the peppers. In a mixing bowl, combine peppers, cream cheese, sour cream, cayenne pepper, black pepper, and garlic. Place in refrigerator and allow to chill for at least an hour.

2. Spray 10 of the cups of a muffin tin with cooking spray. Use a rolling pin to slightly flatten each biscuit, and then line the muffin tin cups with the buscuits. Spoon 1 tbs of filling into each biscuit.

3. To make crumb topping, melt margarine in microwave-safe bowl. Mix in breadcrumbs. spoon 1 tsp of bread crumb mixture over the top of each cup.

4. Bake at 350 12-15 minutes, until biscuits are set and filling is bubbly. Remove from pan immediately.

5. Repeat with the 2nd package of biscuits, remaining filling, and remaining bread crumb mixture.

Yields 20 popper cups.