Monday, July 4, 2011

Spicy Chipotle Chicken Cornbread Cups

These little mini-muffins are great for a party! Spicy chicken, cheese, and peppers fill a little cornbread muffin cup... tons of flavor in a small bite. This recipe uses simple ingredients but packs a big punch. Enjoy!



p.s. Since this is a Pampered Chef recipe, they assume you have the mini-muffin tin and the mini-tart shaper. If you don't have their little tart shaper, try a wood muddler - the bottom is about the same size.

Ingredients:
  • 1 cup grated pepperjack cheese
  • 1 box Jiffy corn muffin mix (8.5 oz)
  • 1 cup low-fat sour cream plus more for garnish
  • 1/4 cup flour
  • 2 tbsp chipotle seasoning (I used Pampered Chef's Chipotle Rub)
  • 1 small orange bell pepper, finely diced
  • 1/3 cup scallions (about 2 onions), finely diced plus more for garnish
  • 1 1/2 cups cooked chicken, finely diced
  • 1 tsp olive oil
1. Preheat the oven to 350 degrees.

2. In a large bowl, combine the cheese, muffin mix, 3/4 cup of the sour cream, flour, and 1 tbsp of the chipotle seasoning. Mix well to form a thick batter.
Thick cornbread batter.

3. Spray a mini-muffin pan with nonstick spray. Use a small cookie scoop to evenly distribute batter into the pan. Bake for 14-16 minutes until golden brown.
Muffins "before"
4. Heat the olive oil in a skillet over medium-high heat. Add the diced bell pepper and cook for 2-3 minutes until it softens. Add the cooked diced chicken and the chipotle seasoning; cook for another 2-3 minutes until well combined and heated. Remove from heat. Combine the chicken mixture with the green onions and remaining 1/4 cup of sour cream in a small bowl.
Chicken, pepper, and onion filling.

5. When the muffins are done cooking, remove from the oven and place on a cooling rack. Immediately press the tops with the mini-tart shaper (or muddler) to form cups. Let the cups cool in the pan for a few minutes before transferring them to a serving platter.

Cornbread muffins right out of the oven.

Muffins pressed into cornbread cups.
 
6. Divide the chicken mixture evenly to fill the cups. Top with additional sour cream and green onions, if desired. Best served warm.


Serves: 24 cups
WW: 2 pts/cup (including sour cream garnish)

1 comment:

  1. I love this idea! I don't have a mini muffin pan but I might try this with a regular muffin pan and use it as a main dish. <3 it!

    ReplyDelete