Yummy Yummy Appetizers!

If you know me, then you know that I just love Pampered Chef! I am such a sucker for their products! Well, obviously if they're going to sell cooking products, then you know that they'll provide recipes! In their Winter 2008 catalog, they featured an appetizer recipe that has since been my favorite snack! Chipotle Chicken Cornbread Cups! YUM! They are best served using mini muffin pans. If you want to use regular muffin cups, you can have them as a light meal instead! Next time you don't know what to bring to a party or even what to serve at your own party, these are a hit! And they really are so easy to make...don't be intimidated by the list of ingredients!

* I'll include a link to all the products that can be used in this recipe. They aren't necessary, but they do make it fun and quick!
** I'll also include my subtitutions under the recipe. The substitutions make it easier!

Chipotle Chicken Cornbread Cups

1 c (4 oz) grated cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 c (8 oz) sour cream, divided
1/4 c all purpose flour
2 tbsp Chipotle Rub, divided
1 small red bell pepper
1-2 green onions with tops (about 1/3 c thinly sliced)
1 1/2 c finely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cliantro (optional)

* You can use half a bag of the 8 oz cheese from the store. For the Chipotle Rub, just get chipotle seasoning. Don't forget to cook the chicken prior to using because otherwise it will make the process much longer.

1.Preheat oven to 350 degrees F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 c sour cream, flour, and tbsp of the rub; mix to form a thick batter using the Mix 'N Scraper.
2. Spray wells of Deluze Mini- Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Stainless Small Scoop. Bake 14-16 minutes or until golden brown.
3. Meanwhile, on Large Grooved Cutting Board, finely dice bell pepper and thinly sliced green onions using Chef's Knife. Place bell pepper into (8in.) Saute Pan; cook over medium-high hate 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 c sour cream in Small Batter Bowl. Mix Well.
4. Remove muffins from oven to Stackable Cooling Rack. Immediately presstops 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.

*If you get the bag of cheese, there won't be a need for the grater. Use whatever bowls you have on hand. Instead of the Mix 'N Scraper, just use a wooden spoon or a rubber spatula. Use a spoon in place of the Scoop. Use whatever cutting board, knife, and pan that you want. You dont have to use the cooling rack, I just put it on the stove to cool. Instead of the Mini-Tart Shaper, just use the rounded part of a teaspoon measurement.

Yield: 24 servings

Cal 100, Fat 4.5 g, Sat. Fat 2.5 g, Cholest. 20 mg, Carb 8 g, Protein 5 g, Sod. 180 mg, Fiber 0 g