Mini Tex Mex Chicken and Cheese Pies

Sally Muhl


  • 2 eggs
  • 1 1/3 lb rotisserie chicken, shredded
  • 1 1/2 cups shredded pepperjack cheese
  • 3 oz old el paso diced green chiles
  • 1/4 cup peppercorn ranch dressing
  • 1 cup salsa of your choice
  • 1/2 cup milk
  • 1/4 cup cilantro, plus more for garnish
  • 1/2 cup bisquick baking mix


  1. Preheat oven to 375
  2. In a large bowl, combine the shredded chicken, cheese, green chiles, peppercorn ranch and cilantro. Mix together with your hands until well combined.
  3. In another smaller bowl, whisk together the Bisquick, milk and eggs
  4. Lightly coat a 12 cup muffin tin with cooking spray
  5. Pour a Tbsp of the egg mixture into each muffin cup. Then place about 2 Tbsp of the chicken mixture on top of the backing mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. (Continue for the remaining 11 muffin cups.)
  6. Bake for 30 minutes, or until a toothpick is clean when inserted.
  7. Serve garnished with more cilantro and your favorite salsa!