Ingredients
3
tablespoons butter, melted
1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3
cup milk
1
egg
2
teaspoons chili powder
2
cups shredded Mexican 4-cheese blend (8 oz)
1/2
cup chopped cooked chicken
1
can (4.5 oz) Old El Paso™ chopped green chiles
3
green onions, sliced, white and green parts separated
1/4
teaspoon ground red pepper (cayenne)
1/4
cup sour cream
Preparation
Heat oven to 400°F. Brush 12 regular-size muffin cups with 1 tablespoon of the melted butter.
In medium bowl, stir cornbread mix, milk, remaining 2 tablespoons melted butter, the egg and 1 teaspoon of the chili powder until blended. Stir in 1 cup of the cheese. Fill each muffin cup half full.
In medium bowl, mix remaining 1 teaspoon chili powder, remaining 1 cup cheese, the chicken, chiles, green onion whites and red pepper. Spoon 1 teaspoon mixture into center of batter in each muffin cup; press chicken mixture down into cornbread batter. Spoon an additional 1 tablespoon chicken mixture on center of each cup.
Bake 12 to 15 minutes or until cornbread is golden brown on edges and chicken mixture is heated through. Cool 5 minutes. Run knife around edge of each muffin, and remove. Top with sour cream and green onion greens; serve warm.
