Miniature Mexi Chicken & Cheese Pies

2014-01-17
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

INGREDIENTS

1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded)
1 1/2 cups shredded pepperjack cheese
1 (3 oz) can Old El Paso diced green chiles (optional!)
1/4 cup peppercorn ranch dressing
1/4 cup cilantro, plus more for garnish
1/2 cup Bisquick baking mix
1/2 cup milk
2 eggs
1 cup salsa of your choice

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DIRECTIONS

 

  • Preheat oven to 375.
  • In a large bowl, combine the shredded chicken, cheese, green chiles (if using!), peppercorn ranch and cilantro. Mix together with your hands until well combined.
  • In another smaller bowl, whisk together the Bisquick, milk and eggs.
  • Lightly coat a 12-cup muffin tin with cooking spray.
  • Pour a Tbsp of the egg mixture into each muffin cup. Then place about 2 Tbsp of the chicken mixture on top of the baking mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. (Continue for the remaining 11 muffin cups.)
  • Bake for 30 minutes, or until a toothpick is clean when inserted.
  • Serve garnished with more cilantro and your favorite salsa!

 

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