Mini Tex-Mex Chicken and Cheese Pies

Mini Tex-Mex Chicken and Cheese Pies


  • 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


  • 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

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