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Quick and Easy Chili-Cheese Cups

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Quick and Easy Chili-Cheese Cups
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 6
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Three ingredients are all you need to make these hot and tasty bread cups filled with chili and cheese! From Brenda Merrick, Bake-Off® Monthly Challenge.

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1/2
cup shredded Cheddar cheese (2 oz)
1
can (15 to 16 oz) chili
Sour cream, if desired

Directions

  • 1 Heat oven to 350°F. Grease bottoms only of 6 jumbo muffin cups.
  • 2 Separate dough into 8 biscuits. Set aside 2 biscuits. Press remaining biscuits evenly in bottoms and up sides of muffins cups. Fill each cup with about 2 tablespoons cheese.
  • 3 Place chili in small microwavable bowl. Cover bowl with plastic wrap. Microwave on High 1 to 2 minutes or until hot, stirring once during cooking. Spoon about 1/4 cup chili on top of cheese in each muffin cup. Flatten the 2 remaining biscuits. Cut each biscuit into 3 pieces. Place 1 dough piece on top of chili in each cup. (Dough does not cover top.)
  • 4 Bake 17 to 21 minutes or until edges of biscuit cups are deep golden brown. Cool 2 minutes. Remove biscuit cups from pan. Garnish with sour cream.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
120
)
Daily Value
Total Fat
13g
21%
(
Saturated Fat
6g
30%
,
Trans Fat
0g
)
Cholesterol
20mg
7%
Sodium
1010mg
42%
Potassium
140mg
4%
Total Carbohydrate
45g
15%
(
Dietary Fiber
2g
10%
,
Sugars
8g
)
Protein
12g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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