QUICK AND EASY CHILI-CHEESE CUPS
Three ingredients are all you need to make these hot and tasty bread cups filled with chili and cheese! From Brenda Merrick, Bake-Off® Monthly Challenge.
Provided by Pillsbury Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Grease bottoms only of 6 jumbo muffin cups.
- Separate dough into 8 biscuits. Set aside 2 biscuits. Press remaining biscuits evenly in bottoms and up sides of muffins cups. Fill each cup with about 2 tablespoons cheese.
- Place chili in small microwavable bowl. Cover bowl with plastic wrap. Microwave on High 1 to 2 minutes or until hot, stirring once during cooking. Spoon about 1/4 cup chili on top of cheese in each muffin cup. Flatten the 2 remaining biscuits. Cut each biscuit into 3 pieces. Place 1 dough piece on top of chili in each cup. (Dough does not cover top.)
- Bake 17 to 21 minutes or until edges of biscuit cups are deep golden brown. Cool 2 minutes. Remove biscuit cups from pan. Garnish with sour cream.
Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 8 g, TransFat 0 g
PORK & CHILLI LETTUCE CUPS
Take the stress out of entertaining by getting ahead on your party nibbles. The filling in these pork lettuce cups can be frozen for up to two months
Provided by Shivi Ramoutar
Categories Snack, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.
- Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.
Nutrition Facts : Calories 42 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHICKEN CHILI CHEESE CUPS
Make and share this Chicken Chili Cheese Cups recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 45m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 350º. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
- Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
- Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350º oven until heated through, 10 to 15 minutes. Makes 30 quiches.
Nutrition Facts : Calories 34.1, Fat 2.7, SaturatedFat 1.5, Cholesterol 23, Sodium 83.9, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 2.2
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