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Nacho Mini Cups Recipe

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This recipe for Nacho Mini Cups, by , is from Best of Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
cindy davis
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  

1 can (8 oz) refrigerated crescent dinner rolls
1/2 cup hot bean dip with jalapeņo peppers (from 9-oz can)
1/4 cup Old El PasoŽ chopped green chiles (from 4.5-oz can)
1/4 cup finely chopped red bell pepper (1/4 medium)
1/2 cup finely shredded Colby-Monterey Jack cheese blend (2 oz)

Directions:
Directions:
1. Heat oven to 350°F.

2. Unroll dough; separate into 4 rectangles. Firmly press perforations to seal.
3. Cut each into 6 squares. Gently press squares into 24 ungreased miniature muffin cups (dough will not completely cover inside of cup; do not press too much).
4. Spoon about 1 teaspoon bean dip into each cup. Top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and about 1 teaspoon cheese.
5. Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups.

 

 

 

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