Preheat oven to 350. Grate cheese. In medium sized mixing bowl combine cheese, muffin mix, 3/4 c. of the sour cream, flour, and 1 T. of the chipolte rub. mix to form a thick batter.
Spray mini muffin cup pan with nonstick cooking spray. Divide batter evenly among wells using a small melon scooper.
Bake 14 - 16 minutes or until golden brown
Meanwhile, on a large cutting board dice bell pepper and thinly slice green onions. Place bell pepper into a 8 oz. saute pan, cook over medium heat 2 -3 minutes or until pepper begins to soften. Add chicken and remaining 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 of sour cream into a small bowl; mix well
Remove muffins from oven to a cooling rack. Immediately press tops of muffins to create a cups. Cool in pan 3 minutes. Carefullly remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (32g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 40 (52%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 19.9mg||6 %|
|Sodium 90.8mg||3 %|
|Potassium 49.7mg||1 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.2g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 77
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