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In the realm of comfort food, few dishes can rival the excitement of a well-prepared taco. The combination of savory meats, fresh veggies, and zesty sauces creates a symphony of flavors that tantalizes the taste buds. Now, imagine a way to capture that beloved taco experience in a form that’s not just delicious but also convenient. Enter the Spicy Delight: Green Chili Chicken Taco Muffins. These unique muffins combine the mouthwatering essence of shredded chicken, the invigorating spice of green chilies, and the rich creaminess of cheese, all baked into a portable, muffin-shaped delight.

Green Chili Chicken Taco Muffins

Discover the perfect blend of flavors with Spicy Delight: Green Chili Chicken Taco Muffins! These delicious muffins combine shredded chicken, vibrant green chilies, and creamy cheese, capturing the essence of your favorite tacos in a convenient and portable form. Ideal for snacks, appetizers, or unique lunch options, they're easy to prepare and sure to impress. Enjoy the savory goodness that will quickly become a favorite in your household. Get cooking today!
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Ingredients
  

1 cup shredded cooked chicken

1 cup canned green chilies, drained (mild or hot, to taste)

1 cup shredded cheese (cheddar or a Mexican blend)

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

1 cup buttermilk (or milk with 1 tablespoon vinegar)

1/4 cup vegetable oil

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for extra heat)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.

    Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, baking powder, garlic powder, onion powder, cumin, salt, and pepper. Whisk together until well blended.

      Mix Wet Ingredients: In another bowl, whisk together the eggs, buttermilk, and vegetable oil until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.

          Add Chicken and Chilies: Gently fold in the shredded chicken, green chilies, and 3/4 cup of the shredded cheese into the batter until evenly distributed.

            Fill Muffin Tin: Evenly pour the taco batter into the prepared muffin tins, filling each cup about 2/3 full.

              Top with Cheese: Sprinkle the remaining shredded cheese on top of each muffin.

                Bake: Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                  Cool and Garnish: Let the muffins cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely. Before serving, garnish with fresh cilantro and jalapeño slices if desired.

                    Serve and Enjoy: Serve warm as a delicious snack or a unique appetizer at your next gathering!

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins