5 cups prepared mashed potatoes, room temperature
1 egg, beaten
1 1/2 cups shredded Monterey Jack cheese, divided
3/4 cup flour
1 cup FRENCH'S™ Crispy Jalapeños, crushed, divided
4 green onions, finely minced
PREHEAT oven to 400° F.
MIX together the mashed potatoes, egg, 1 cup cheese, flour, half the Jalapeños and green onions.
FILL each cup of non-stick mini muffin pan almost to top. Top each with remaining shredded cheese and Jalapeños.
BAKE 15 to 20 minutes until browned and firm. Let sit for 2 minutes before removing from pan. Serve.