Mini Tex-Mex Chicken and Cheese Pies

  • Prep 15 min
  • Total 45 min
  • Servings 12

Ingredients

  • 1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded)
  • 1 1/2 cups shredded pepperjack cheese
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, if desired
  • 1/4 cup peppercorn ranch dressing
  • 1/4 cup cilantro, plus more for garnish
  • 1/2 cup Bisquick™ Original baking mix
  • 1/2 cup milk
  • 2 eggs
  • 1 cup salsa of your choice

Steps

  • 1
    Preheat oven to 375°F.
  • 2
    In a large bowl, combine the shredded chicken, cheese, green chiles, 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!

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
520mg
22%
Potassium
180mg
5%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
14g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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