Crescent Nacho Mini Cups

Name: Crescent Nacho Mini Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 59 milliliters Old El chopped green chiles (from 4.5-oz can); 57 grams 1/2 cup finely shredded Colby-Monterey Jack cheese blend; 227 grams can refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated Crescent Dough Sheet; 24 servings Guacamole, if desired; 118 milliliters hot bean dip with jalapeño peppers (from 9-oz can); 24 servings Sliced ripe olives, if desired; 59 milliliters finely chopped red bell pepper (1/4 medium)

Crescent Nacho Mini Cups might be just the hor d'oeuvre you are searching for. This recipe makes 24 servings with 75 calories, 1g of protein, and 6g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have old el chiles, colby-monterey jack cheese blend, crescent dinner rolls) crescent dough, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

Ingredients you will need

Refrigerated Crescent Rolls

Dough

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).

Ingredients you will need

Dough

Equipment you will use

Muffin Liners