Chipotle chiles in adobo sauce give these cute chicken cups plenty of smoky heat.
Chipotle Chicken Pie Cups
- Prep Time 30 min
- Total 50 min
- Ingredients 6
- Servings 8
Ingredients
- 2 cups chopped cooked chicken
- 2/3 cup thick & chunky salsa
- 2 canned chipotle chiles in adobo sauce (with 2 tablespoons adobo sauce)
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1/2 cup shredded Cheddar cheese (2 oz)
- Lettuce, sour cream, guacamole, if desired
Instructions
-
Step1Heat oven to 400°F. Grease 8 regular-size muffin cups with shortening or cooking spray. Coarsely chop chicken. Place chicken in medium bowl. In food processor, place salsa and chipotle chiles with adobo sauce. Cover; process until smooth. Add to chicken in bowl.
-
Step2Unroll pie crusts on work surface. Use 3 1/2- to 4-inch round cutter to cut total of 8 rounds from pie crusts. Press rounds into muffin cups. Place chicken mixture in cups.
-
Step3Bake 12 to 17 minutes or until filling is bubbly and pie crust is golden brown, topping with cheese during last 5 minutes of bake time. Cool 5 minutes; remove from muffin cups.
-
Step4Serve with remaining ingredients.
Nutrition
280
Calories
16g
Total Fat
13g
Protein
23g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 14%
- Sodium
- 470mg
- 19%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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