Sunday, July 5, 2009

Chipotle Chicken Cornbread Cups

This is actually a Pampered Chef recipe. A friend of mine is a Pampered Chef Consultant and brought these to a luncheon. I couldn't wait to get her recipe and try them! I served them for dinner with Pioneer Woman's Spinach Salad.

Sorry for the bad pictures. I just got a new camera and will take better pictures next time I make them

1 cup grated cheddar cheese
1 pkg corn muffin mix
1 cup sour cream
1/3 cup flour
2 T. Chipotle seasoning
1 small red bell pepper
1-2 green onions with tops (about 1/3 cup thinly sliced)
1 1/2 cups finely diced cooked chicken

Preheat oven to 350.
Combine cheese, muffin mix, 3/4 cup of sour cream, flour and 1 T. of the chipotle seasoning; mix to form a thick batter.
Spray mini muffin pat with nonstick cooking spray. Divide batter evenly among wells. Bake 14-16 minutes or until golden brown.
Meanwhile, finely chop pepper and green onions. Cook pepper 2-3 minutes until it becomes soft. Add chicken and remaining 1 T. of chipotle seasoning. Cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 cup sour cream and mix well.
Remove muffins from oven. Immediately press tops of muffins down to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.

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