Crescent Nacho Mini Cups

Crescent Nacho Mini Cups
45 min.
24
44kcal

Suggestions


Are you ready to elevate your snacking game with a delightful twist on traditional nachos? Introducing Crescent Nacho Mini Cups, the perfect bite-sized appetizer that combines the irresistible flavors of nachos with the flaky goodness of crescent dough. These mini cups are not only easy to make but also a crowd-pleaser, making them ideal for parties, game days, or any casual gathering.

Imagine the satisfying crunch of a golden-brown crescent shell filled with a creamy hot bean dip, zesty green chiles, and vibrant red bell peppers, all topped off with a generous sprinkle of melted Colby-Monterey Jack cheese. Each mini cup bursts with flavor, offering a delightful combination of textures that will keep your guests coming back for more.

With just 45 minutes of prep and cooking time, you can whip up 24 servings of these tasty treats, each clocking in at only 44 calories. Whether you serve them as an antipasti, starter, or snack, these Crescent Nacho Mini Cups are sure to impress. Plus, they’re easily customizable—feel free to add your favorite toppings or adjust the spice level to suit your taste. Get ready to indulge in a fun and flavorful experience that will have everyone raving about your culinary skills!

Ingredients

  • oz colby cheese shredded finely
  • oz regular crescent rolls refrigerated pillsbury® crescent recipe creations® canned
  • 0.3 cup chilis green chopped old el paso® (from 4.5-oz can)
  • 0.5 cup pasilla peppers with jalapeño peppers (from 9-oz can) hot
  • 0.3 cup bell pepper red finely chopped ()

Equipment

  • frying pan
  • oven
  • wire rack
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. 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.
  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.
  6. Garnish each with guacamole and olives.

Nutrition Facts

Calories44kcal
Protein8.29%
Fat55.34%
Carbs36.37%

Properties

Glycemic Index
1.75
Glycemic Load
0.03
Inflammation Score
-1
Nutrition Score
0.77478262263796%

Flavonoids

Luteolin
0.16mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:43.71kcal
2.19%
Fat:2.8g
4.31%
Saturated Fat:1.33g
8.32%
Carbohydrates:4.14g
1.38%
Net Carbohydrates:4.03g
1.47%
Sugar:1.1g
1.22%
Cholesterol:2.24mg
0.75%
Sodium:94.35mg
4.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.95g
1.89%
Vitamin C:4.98mg
6.03%
Calcium:17.12mg
1.71%
Vitamin A:85.39IU
1.71%
Phosphorus:11.98mg
1.2%