Crescent Nacho Mini Cups

VeganVegetarian
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Ingredients

  • 1 (8 ounce) can refrigerated crescent dinner rolls ⓘ
  • 12 cup hot jalapeno bean dip ⓘ
  • 14 cup chopped green chili ⓘ
  • 14 cup finely chopped red bell pepper
  • 12 cup finely shredded colby-monterey jack cheese ⓘ
  • guacamole, if desired (optional)
  • sliced ripe olives, if desired (optional) ⓘ

Instructions

  1. Heat oven to 350F Unroll dough and separate into 4 rectangles; press perforations firmly to seal.
  2. Cut each into 6 squares.
  3. Press squares gently into 24 ungreased miniature muffin cups (Dough will not completely cover inside of cup, so do not press too much).
  4. Spoon 1 teaspoon bean dip into each cup.
  5. Top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and 1 teaspoon cheese.
  6. Bake 15 to 20 minutes or until edges are deep golden brown.
  7. Cool 5 minutes; remove from muffin cups.
  8. Garnish each with guacamole and olives, if desired.

Nutrition & Diet Analysis (per serving)

159 kcal 8% DV
Protein Fat Carbs

Macronutrients

Protein 4.7g 9% DV
Total Fat 6.5g 8% DV
Carbs 21.8g 8% DV
Fiber 3.9g 14% DV
Sugar 3.8g 8% DV

Electrolytes

Sodium 644mg 28% DV
Potassium 266.3mg 6% DV
Cholesterol 12.5mg 4% DV

Vitamins & Minerals

Vitamin A 60.3mcg 7% DV
Vitamin C 92.6mg 100% DV
Calcium 40.5mg 3% DV
Iron 1.8mg 10% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

bean dip rolls olives red bell pepper green chili

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