Try this Chipotle Chicken Cornbread Cups recipe, or contribute your own.
Suggest a better description1. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 102 | ||
Calories from Fat: 54 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 25.5mg | 8 % | |
Sodium 127.8mg | 4 % | |
Potassium 72.6mg | 2 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.3g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database 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: 102
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