Chipotle Chicken Cornbread Cups
Chipotle Chicken Cornbread Cups Preparation
1. Preheat oven to 350 F. In a medium bowl, combine cheese, muffin mix, 3/4 cup sour cream, flour, and 1 tablespoon of the rub; mix to form a thick batter.
2. Spray wells of muffin pan with non-stick cooking spray. Divide batter evenly among wells using small scoop. Bake 14-16 minutes or until golden brown.
3. Meanwhile, on a large cutting board, finely die bell pepper and thinly slice green onions. Place bell pepper into 8-inch saute pan; cook over medium- high heat 2-3 minutes or until pepper begins to soften. Add chicken and remaining tablespoon of rub to pan; 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 in a small bowl; mix well.
4. Remove muffins from oven to cooling rack. Immediately press tops of muffins 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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Chipotle Chicken Cornbread Cups. Be the first to review it!
There are no tags on this recipe. Log in to add tags.