Friday, March 30, 2012

Mexican Dinner Pies

It's Friday! Time for the weekend and maybe a little winning of 540 million dollars. Muahahahaha. But seriously, I know I'm 1 of like 176 million who fell victim to the urge to get a ticket. Unlike everyone else though, I got mine with a decaf coffee and some skittles. So, I've already won with the whole Skittles part. Plus, when 11 o'clock comes around tonight and I don't win it will be ok cause I have a bottle of wine at home already with my name on it, specifically for drowning my sorrows in. Just kidding... sort of. Anyway, enough about the lotto and more about food as usual! The other day I was feeling like I needed a little spice in my life and what better way to get it than Mexican, duh. Mexican dinner pies to save the day! More like a mixture of a pie and biscuit but who really cares anyway? They are muy bueno and quite tasty with a side of some Mexican Slaw which will be coming up next. Make these tonight and serve them up with a couple margaritas to celebrate the weekend.

Mexican Dinner Pies
Yield 12 pies

1 pound chicken
1 onion
1/2 green pepper
1 cup corn/black bean salsa
1 cup cheddar cheese
dash of garlic powder, chili powder, oregano, and red pepper flakes
1/2 cup milk
1/2 cup bisquick
2 eggs

Preheat oven to 375 degrees. Cut up chicken into 3/4-1 inch squares. Put a little oil in a pan and add in the chicken, onion, green peppers, and dash of garlic powder, chili powder, oregano, and red pepper flakes. If you like spicy, go a little heavier than a dash of red pepper flakes. Cook until chicken is finished, then mix in the salsa. In a bowl, mix the milk, bisquick, and 2 eggs. Pour about an ice cream scoop sized amount into the bottom of a greased cupcake tin. Then put enough of the chicken mixture to fill it up about 2/3 of the way. Next sprinkle as much cheese as you would like on each hole. Last pour another ice cream scoop sized amount to fill up each little cup. Bake for 20-22 minutes or until golden brown on top.

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