Crescent Nacho Mini Cups

Crescent Nacho Mini Cups

3

"Get a blast of flavor when you nest bean dip, green chiles and cheese in a tiny pastry cup."
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Ingredients

45 m servings 76 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat oven to 350 degrees F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. 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).
  2. 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.
  3. 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.

Reviews

3

I changed this up a bit..I fried up some hamburger with taco seasoning and mixed that with salsa and shredded cheese. I baked the cresent cups for half of the time, then added my hamburg mixtur...

Just made these for appetizers for the new years party and they did not last very long. I mixed a can of chopped green chili with refried beans and toped with shredded cheese and black olives. I...

These were a big hit! Topped with homemade guacamole.