Chili Biscuit Relleno

Name: Chili Biscuit Relleno
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 10 biscuits, 5 serving(s)
Ingredients: 1 tablespoon cornmeal; 1 (7 1/2 ounce) can refrigerated buttermilk biscuits; 1/4 lb Velveeta cheese; 1 (4 ounce) can chopped green chilies

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Recipe by loof751

This recipe is from a magazine advertisement for Kraft products. It's a super-easy, yummy appetizer or side dish for soup or chili.

READY IN: 23mins

SERVES: 5

YIELD: 10 biscuits

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon cornmeal
1

(7 1/2 ounce) can refrigerated buttermilk biscuits
¹⁄₄

lb Velveeta cheese
1

(4 ounce) can chopped green chilies

DIRECTIONS

Cut the Velveeta into small cubes. Drain the chilis.
Spray 10 cups of a medium-sized muffin pan with cooking spray. Sprinkle each lightly with cornmeal.
Press 1 piece of biscuit dough onto bottom and up sides of each cup.
Fill center of each cup with Velveeta cubes. Top each with 1 teaspoon chilis.
Bake at 375 degrees for 12-14 minutes, or until biscuits are golden brown.

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