Mini Tex-Mex Chicken and Cheese Pies

A delicious lunch, light dinner or afternoon-snack.  A rotisserie chicken from the grocery store makes it extra simple to pull together.

What you’ll need:

  • 1 rotisserie chicken, skin and bones removed, and shredded
  • 1 1/2 cups shredded pepper jack cheese
  • 1 (3 ounce) can diced green chiles
  • 1/4 cup light ranch dressing
  • 1/4 cup cilantro
  • 1/2 cup Bisquick baking mix
  • 1/2 cup skim or low-fat milk
  • 2 eggs
  • 1 cup salsa

What you’ll do:

  • Preheat oven to 375 degrees.
  • In a large bowl, combine the shredded chicken, cheese, green chiles, ranch and cilantro.  Mix together until combined.
  • In a smaller bowl, whisk together the Bisquick, milk and eggs.
  • Lightly coat a muffin tin with non-stick cooking spray.
  • Pour a tablespoon of the egg mixture into each muffin cup.  Then place 2 tablespoons of the chicken mixture on top of the egg mixture.  Spoon another tablespoon of egg mixture on top of the chicken.
  • Repeat for all muffin cups.
  • Bake for 30 minutes.
  • Serve with cilantro and salsa for dipping.

Recipe and image from Quick Dish by Tablespoon.

So what are you waiting for…Get dinner on the table!


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