Monday, April 16, 2012
Barbecue Chicken Cups
What's for lunch? We rotate through the basics at lunchtime: sandwiches, mac -n-cheese, quesadillas, finger foods that hit each food group, you know, stuff preschoolers love and eat willingly. I happened to have a little leftover chicken from this recipe that I had made for enchiladas (substituting chicken for ground beef) and a can of refrigerator biscuits sitting in the fridge. When I saw this recipe posted by The Country Cook, I had lunch!! Check out her step-by-step photos.
Barbecue Chicken Cups
recipe adapted from The Country Cook's BBQ Cups
printer friendly recipe
1 tube refrigerator biscuits (10 buttermilk biscuits, 12 ounces)
2 cups chicken, fully cooked, shredded (or ground beef)
1/4 cup favorite barbecue sauce, we like KC Masterpiece Mesquite
1/2 cup petite diced tomatoes with some juices from the can
3 Tbsp sour cream
2 heaping Tbsp fresh salsa (with lime and cilantro), optional
1/4 cup chopped red pepper
1/4 cup chopped onion
S&P plus 1/4 tsp Italian seasoning
1 tsp olive oil
shredded cheddar cheese, about a cup
In a skillet, saute onion and red pepper in olive oil with salt, pepper and Italian seasoning over medium heat until they begin to soften.
Add all remaining ingredients (except biscuits) and heat through. Preheat oven to 350 degrees. Spray 10 muffin cups. Flatten biscuits and press into prepared muffin tin. Fill each biscuit with a couple heaping tablespoons of filling, dividing among cups. You may have a little extra meat-sauce. Grab a few tortilla chips! Sprinkle cheddar cheese on top.
Bake for about 15 minutes. Remove from pan immediately onto baking rack. Let cool slightly before serving to kiddos:)
I was going for a Tex-Mex flavor, adding homemade blender salsa, calming down the barbecue sauce with some sour cream and adding some moisture with the canned tomatoes and their juices. Start with whatever meat you have, add a little barbecue sauce and go from there. Build your cups according to your tastes.
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