I shared my recipe for all purpose Mexican Chicken the other day, and this is one of my favorite things to make with it! Weighing in at 5 Smartpoints it is delicious and different!
The chicken recipe is Staple Meal – All Purpose Mexican Chicken
For the Corn Muffin:
4 cups water
1 cup corn meal
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoon milk
1 cup 2% cheddar cheese
Method of Preparation:
I make my Polenta ahead of time. Actually I always try to have some polenta in my refridgerator for recipes like this! Bring water to a boil, and slowly, and I mean slowly whisk in corn meal. If you add to much at once it will clump, and trust me, you do not want that! Cook on low, stirring constantly for about 10 minutes, until it is really hard to stir and it pulls away from the side of the pan. If making that day bring to room temp before adding eggs and milk.
Combine polenta with eggs and mild. Best way to do this? The good old fashioned way with your hands! Now I use the large silicon muffin pan, so I put about 1/2 cup polenta into each slot. If you don’t use silicon I would recommend lining your pan for easy removal.
Lightly spray cookine spray in each muffin slot, and add polenta. I cover a spice bottle with plastic wrap and gently press down, making an indentation. Bake for 10 minutes at 350 to set.
Fill each muffin with chicken filling. I get about 8 muffins using my large muffin pan. Bake 25 minutes or until top of corn muffin starts to brown. Sprinkle each with 1/8 cup cheese and cook for a few more minutes, until cheese melts.
3 thoughts on “Chicken Quesadilla Muffins”
Hi just found your blog and can’t wait to try some of you recipes! How much Mexican chicken mixture do you but on top of the chicken quesadilla muffins?
Hi MaryRose! It is about 1/4 cup!
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