SMOKED TURKEY & JALAPENO CUPS

• 4 oz (125 g) smoked turkey, sliced about 1/4 inch (0.5 cm) thick
• 1/4 yellow pepper
• 1 green onion
• 1/4 cup (50 mL) finely chopped pecans or celery
• 1/4 cup (50 mL) finely chopped dried cranberries
• 1/4 cup (50 mL) mayonnaise, light or regular
• 1 tbsp (15 mL) finely chopped pickled jalape�os
• 1.4 oz (40 g) pkg Siljans Crispy Cup Mini Croustades (see Shopping tip, below) or baked mini tart shells

For diced turkey, cut slices into 1/4-inch (0.5-cm-) wide strips, then into small cubes. Finely chop pepper and thinly slice onion. In a large bowl, stir turkey with pepper, onion, pecans and cranberries. Stir in mayonnaise and jalape�os. (Stir in a little more mayonnaise if you want it creamier.) Use right away or refrigerate, covered or sealed in a plastic bag, up to 1 day.

To serve, mound about 2 tsp (10 mL) filling into each crispy cup. Arrange on a large platter. Serve within half an hour of filling cups.

Makes 24 cups