Saturday, April 12, 2014

Mini Tex-Mex Chicken and Cheese Pies


*** Recipes Tutorials ***


If you have hungry kids after school or swimming or monkey arounding, these are going to be a gift from God. If you just need some time to yourself with a good book and a snack or twelve, may you find inner zen with every single bite of these. Dip them in salsa, oh my LORD. Dip them. I can’t even take it anymore, let’s do this.
Ingredients
  • 1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded)
  • 1 1/2 cups shredded pepperjack cheese
  • 1 (3 oz) can Old El Paso diced green chiles (optional!)
  • 1/4 cup peppercorn ranch dressing
  • 1/4 cup cilantro, plus more for garnish
  • 1/2 cup Bisquick baking mix
  • 1/2 cup milk
  • 2 eggs
  • 1 cup salsa of your choice
Instructions
  1. Preheat oven to 375.
  2. In a large bowl, combine the shredded chicken, cheese, green chiles (if using!), peppercorn ranch and cilantro. Mix together with your hands until well combined.
  3. In another smaller bowl, whisk together the Bisquick, milk and eggs.
  4. Lightly coat a 12-cup muffin tin with cooking spray.
  5. Pour a Tbsp of the egg mixture into each muffin cup. Then place about 2 Tbsp of the chicken mixture on top of the baking mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. (Continue for the remaining 11 muffin cups.)
  6. Bake for 30 minutes, or until a toothpick is clean when inserted.
  7. Serve garnished with more cilantro and your favorite salsa!

*** Recipes Tutorials ***


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