Mini Tex-Mex Chicken and Cheese Pies

Mini Tex-Mex Chicken and Cheese Pies

Ingredients

  • 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:

  • Preheat oven to 375F.
  • Mix together the shredded chicken, cheese, green chiles, peppercorn ranch and cilantro in a large bowl.
  • Whisk together the Bisquick, milk and eggs in a smaller bowl.
  • Spray 12-cup muffin tin with cooking spray.
  • Place 1 Tbsp of the egg mixture into each muffin cup. Continue filling with 2 Tbsp of the chicken mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. Fill the whole muffin tin.
  • Bake for about half an hour.
  • Serve with salsa fi desired.
  • Enjoy!

Submitted By: Carolina Litke

Asian Style Meatballs

Asian Style Meatballs

Ingredients

  • 1 lb beef or pork
  • 3/4 cup plain panko breadcrumbs
  • 1 1/2 tsp garlic powder
  • 1 tsp sesame oil
  • 1/4 tsp ground ginger
  • 1/4 cup sliced scallions
  • 1 egg
  • 1/4 cup water
  • FOR THE SAUCE:
  • 1/3 cup hoisin sauce
  • 2 Tbsp rice vinegar
  • 1 tsp garlic powder
  • 3 Tbsp soy sauce
  • 1/2 tsp sesame oil
  • a handful of sliced scallions

Directions:

  • Oven at 375 degrees.
  • Add the beef, panko, sesame oil, garlic powder, ginger, egg, scallion and water to a bowl. Mix to combine.
  • Form into approx 1-1 1/2 inch balls. Place on a parchment lined baking sheet. Bake for about 15-18 minutes until lightly golden.
  • Add all the ingredients for the sauce to a small saucepan over medium low heat. Stir to combine and cook until warmed through.
  • Toss the cooked meatballs in the sauce. Garnish with scallions.

Yield: 22-25
Recipe Source