Mini Nacho Cups
1 can (8 oz.) refrigerated crescent dinner rolls
1/2 cup hot bean dip with jalapeno peppers (from 9-oz.
1/4 cup 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
Guacamole, if desired
Sliced ripe olives, if desired
Heat oven to 350 degrees F. High Altitude (3500-6500 ft) No change.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to
If using dough sheet: Unroll dough; cut into 4 rectangles.
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).
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.
Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on wire rack 5
minutes; remove from muffin cups. Garnish each with guacamole and olives.
Makes 24 Appetizers