Ingredients
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1
-
1
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1/4
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1
-
-
-
-
-
-
-
-
-
-
-
Directions
Chili Biscuit Relleno, This recipe is from a magazine advertisement for Kraft products It’s a super-easy, yummy appetizer or side dish for soup or chili , These turned out much differently than I thought they would I thought they would be little cups of seasoned cheese with a biscuit crust But my biscuits puffed way, way up, turning them into biscuits with a cheese and chili topping They were very good I cut back on the chilies to please my family, and I’m sorry I did; the chilies add a lot of flavor But even with no chilies at all, these are very good This would be a delicious, easy party appetizer I might add a dash of cumin next time The cornmeal helps prevent the biscuits from sticking, but also adds a very subtle Southwestern flavor Thanks for posting!
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Steps
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1
Done
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Cut the Velveeta Into Small Cubes. Drain the Chilis. |
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2
Done
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Spray 10 Cups of a Medium-Sized Muffin Pan With Cooking Spray. Sprinkle Each Lightly With Cornmeal. |
|
3
Done
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Press 1 Piece of Biscuit Dough Onto Bottom and Up Sides of Each Cup. |
|
4
Done
|
Fill Center of Each Cup With Velveeta Cubes. Top Each With 1 Teaspoon Chilis. |
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5
Done
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Bake at 375 Degrees For 12-14 Minutes, or Until Biscuits Are Golden Brown. |
