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Mini Tex-Mex Chicken and Cheese Pies

Bev Cooks Recipe by

These are SO. MUCH. FUN.

(39 comments)
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 12
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Mini Tex-Mex Chicken and Cheese Pies  

As prepared by Bev Cooks

Chicken and Cheese and Ranch, oh my! (I'm just kidding. Not really though.)


Dear. Goodness. Me.

I don't even know what to say. Except for the fact that I made these Tex-Mex Mini Chicken and Cheese Pies yesterday and there are maybe 2 left.

Oh oops they just ended up in my belly right now, weird.

These things might be the secret to ALL OF LIFE. They come in appetizer form, so if you're having a Tex-Mex themed dinner party, start with these! For the loooooove start with these.

If you have hungry kids after school or swimming or monkey arounding, these are going to be a gift from God.

If you just need some time to yourself with a good book and a snack or twelve, may you find inner zen with every single bite of these.

Dip them in salsa, oh my LORD. Dip them. I can't even take it anymore, let's do this.

Shred up a rotis, grate some pepperjack cheese, grab some peppercorn ranch, a couple of eggs, some Bisquick mix and some milk. And cilantro. And OH - if I had to do it all over again (and I will here in about 3.5 minutes) I'd add some Old El Paso diced green chiles. More heat!

Ingredients for Mini Pies

Mix together the Bisquick with the milk and eggs.

Whisk Bisquick Batter

Mix togethra the chicken, cheese, cilantro and peppercorn ranch. (and chiles!)

Chicken Mixture

Lightly coat a 12-cup muffin tin with some cooking spray.  Then you'll spoon a Tbsp. of the Bisquick mixture in each muffin tin cup. Then you grab a couple of Tbsp. of the chicken mixture and divide it up in each muffin cups, like sooo….

Add Mixture to Muffin Tins

THEN you'll spoon 1 more Tbsp. of the Bisquick mix over the top.

Add More Batter

All done. Then you throw it in the oven for about half an hour, and...

Ready for the Oven

Seriously.

Baked Until Golden Brown

Let them cool a few minutes and then slide them on out of the cups and DEVOUR.

Serve them with salsa and understand life for the first time.

Mini Chicken Pies Ready to Eat

Just thought I'd show you the shreddedy goodness inside. My stomach wants them again.

Bite of Mini Chicken Pies

Get ready. I'm not kidding.


More Savory Mini Stuff



*When you make these, let me know so I can send you a prepaid FedEx label because you're gonna be mailing some. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe

Mini Tex-Mex Chicken and Cheese Pies

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

Directions

  • 1 Preheat oven to 375.
  • 2 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.
  • 3 In another smaller bowl, whisk together the Bisquick, milk and eggs.
  • 4 Lightly coat a 12-cup muffin tin with cooking spray.
  • 5 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.)
  • 6 Bake for 30 minutes, or until a toothpick is clean when inserted.
  • 7 Serve garnished with more cilantro and your favorite salsa!
See Post

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