Chipotle Chicken Cornbread Cups

[lisa717]

I CANT FIND this recipe...can someone help me...that recipe finder on CC SUCKS!!!

 

[pamperedlinda]

You need to look at the recipes under Season's Best

The Pampered Chef ®
Chipotle Chicken Cornbread Cups
Recipe


1 cup (4 oz) grated cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 cup (8 oz) sour cream, divided
1/4 cup all-purpose flour
2 tbsp Chipotle Rub, divided
1 small red bell pepper
1-2 green onions with tops (about 1/3 cup thinly sliced)
1 1/2 cups 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®.


Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Small Scoop. Bake 14-16 minutes or until golden brown.


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.



Yield: 24 servings


Nutrients per serving: Calories 100, Total Fat 4.5 g, Saturated Fat 2.5 g, Cholesterol 20 mg, Carbohydrate 8 g, Protein 5 g, Sodium 180 mg, Fiber 0 g


Cook's Tip: 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.

 

[lisa717]

Thanks...and I did...what season was that in...I looked and looked...