Chicken And Green Chile Muffins Recipe

Ingredients

3

tablespoons butter or margarine

1

medium sweet onion, finely chopped (1/2 cup)

1 1/2

                        cups Original Bisquick™ mix

2

cups shredded Mexican cheese blend (8 oz)

1

egg

1/2

cup milk

1

cup finely chopped cooked chicken

1

can (4.5 oz) Old El Paso™ chopped green chiles

Preparation

Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray. In 8-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring frequently, until tender.

In large bowl, stir Bisquick mix and 1 cup of the cheese. In small bowl, stir egg and milk with fork or whisk until well blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened. Stir in onion, chicken and chiles.

Divide batter among muffin cups, filling each two-thirds full. Sprinkle evenly with remaining 1 cup cheese.

Bake 18 minutes or until golden. Cool 2 to 3 minutes; remove from pan. Serve warm.

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