Chipotle Chicken Cornbread Cups
Cheddar cheese and sour cream give these appetizer cups great flavor and texture.
- 1 cup (4 oz/125 g) grated cheddar cheese (1 cup/250 mL)
- 1 pkg (7.5-8.5 oz/250 mL) corn muffin mix
- 1 cup (8 oz/250 g) sour cream, divided
- 1/4 cup (50 mL) all-purpose flour
- 2 tbsp (30 mL) Chipotle Rub
- 1 small red bell pepper
- 1-2 green onions with tops (about 1/3 cup thinly sliced)
- 1 1/2 cups (375 mL) finely diced cooked chicken
- Additional sour cream (optional)
- Snipped fresh cilantro (optional)
Preheat oven to 350°F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 cup of the sour cream, flour and 1 tbsp of the rub; mix to form a thick batter using Mix ‘N Scraper®.
Meanwhile, on Large Grooved Cutting Board, finely dice bell pepper and thinly slice green onions using Chef's Knife. Place bell pepper into (8-in.) Sauté Pan; cook over medium-high heat 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp 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 Small Batter Bowl; mix well.
Remove muffins from oven to Stackable Cooling Rack. Immediately press tops of muffins with Mini-Tart Shaper 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.
- 24 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 100, Total Fat 4.5 g, Saturated Fat 2.5 g, Cholesterol 20 mg, Carbohydrate 68 g, Protein 5 g, Sodium 180 mg, Fiber 0 g
To make homemade corn muffin cups, substitute 1 cup yellow cornmeal and 1 tbsp sugar for the corn muffin mix. Mix batter and divide into wells as directed. Make indentations in batter with Mini-Tart Shaper to form cups prior to baking, dipping tart shaper into additional cornmeal as needed to avoid sticking. Bake and fill as directed.