Green Chili Chicken Tamale Cupcakes Recipe

Green Chili Chicken Tamale Cupcakes are a savory twist on traditional sweet cupcakes. These individual-sized savory cupcakes are made with a cornmeal batter, filled with a flavorful green chili chicken mixture, and topped with melted cheese. They are perfect for parties, potlucks, or as a unique appetizer. The combination of tender chicken, spicy green chilies, and cheesy cornbread creates a delicious and satisfying dish that will impress your guests.

5
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Non Vegdiet
45minstotal
15minsPrep
45m.total
15m.Prep
Green Chili Chicken Tamale Cupcakes
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ingredients serve

Ingredients for Green Chili Chicken Tamale Cupcakes Recipe

  • 0.08 cup Cornmeal
  • 0.08 cup All Purpose Flour
  • 1/50 cup Granulated Sugar
  • 0.08 tablespoon Baking Powder
  • 1/25 teaspoon Salt
  • 0.08 cup Milk
  • 1/50 cup Unsalted Butter, Melted
  • 0.17 Large Eggs
  • 0.08 cup Cooked Chicken, Shredded
  • 1/50 cup Onion, Diced
  • 0.08 Clove Garlic, Minced
  • 1/50 cup Canned Green Chilies, Diced
  • 1/25 cup Enchilada Sauce
  • 0.08 cup Shredded Cheese

Directions: Green Chili Chicken Tamale Cupcakes Recipe

Cooking Directions

  • STEP 1.Preheat the oven and line a muffin tin with cupcake liners.
  • STEP 2.In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
  • STEP 3.In a separate bowl, whisk together the milk, melted butter, and eggs.
  • STEP 4.Add the wet ingredients to the dry ingredients and mix until just combined.
  • STEP 5.In a skillet, cook the chicken until no longer pink, then shred it.
  • STEP 6.In the same skillet, saut茅 the onion and garlic until softened.
  • STEP 7.Add the green chilies, shredded chicken, and enchilada sauce to the skillet and stir to combine.
  • STEP 8.Scoop the cornmeal batter into the cupcake liners, filling each about halfway.
  • STEP 9.Top each cupcake with a spoonful of the green chili chicken mixture.
  • STEP 10.Sprinkle shredded cheese on top of each cupcake.
  • STEP 11.Bake in the preheated oven for about 20-25 minutes, or until the cupcakes are golden brown and set.
  • STEP 12.Allow the cupcakes to cool for a few minutes before serving.
  • STEP 13.Serve warm and enjoy!

Cooking Tips

  • Make sure all ingredients are at room temperature before starting.
  • Do not overmix the cornmeal batter, as it can result in dense cupcakes.
  • Adjust the amount of green chilies and enchilada sauce to suit your desired level of spiciness.
  • Garnish the cupcakes with chopped cilantro or a dollop of sour cream before serving.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Reheat the cupcakes in the microwave or oven before serving.
  • Serve the cupcakes as an appetizer or main dish, and enjoy!
Nutrition
value
222
calories per serving
17 g Fat12 g Protein5 g Carbs3 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    12g
  • Carbs
    5g
  • Fiber
    3g

MacroNutrients

  • Carbs
    5g
  • Protein
    12g
  • Fiber
    3g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    42mg
  • Iron
    1mg
  • Vitamin A
    58mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    25mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    27mg
  • Manganese
    < 1mg
  • Phosphorus
    91mg
  • Selenium
    10mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp