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When it comes to culinary creativity, few dishes can rival the vibrant and exciting fusion of flavors found in our Spicy Delight: Green Chili Chicken Taco Muffins. These muffins take the beloved essence of tacos and transform them into a convenient and delectable handheld treat. Imagine biting into a warm muffin bursting with zesty green chilies, tender chicken, and gooey melted cheese—it's a flavor experience that’s sure to excite your taste buds.

Green Chili Chicken Taco Muffins

Discover the ultimate fusion of flavors with Spicy Delight: Green Chili Chicken Taco Muffins! These handheld treats transform traditional taco ingredients into a convenient snack or meal, featuring tender chicken, zesty green chilies, and gooey melted cheese, all wrapped in a fluffy muffin. Perfect for busy weeknights or gatherings, these muffins are fully customizable to suit every taste. Get ready to excite your taste buds and impress your guests!
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Ingredients
  

1 cup shredded cooked chicken

1 cup canned green chilies, drained (adjust based on your spice preference: mild or hot)

1 cup shredded cheese (cheddar or a Mexican blend for flavor)

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 ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

1 cup buttermilk (or substitute with milk mixed with 1 tablespoon white vinegar)

1/4 cup vegetable oil

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for additional heat)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lightly greasing it or lining it with muffin liners for easy removal.

    Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, garlic powder, onion powder, ground cumin, salt, and black pepper. Use a whisk to thoroughly blend these dry ingredients until evenly mixed.

      Whisk Wet Ingredients: In a separate bowl, crack in the eggs and add the buttermilk and vegetable oil. Whisk these wet ingredients together until the mixture is smooth and homogenous.

        Combine Mixtures: Carefully pour the wet ingredient mixture into the bowl of dry ingredients. Gently stir until just combined—it's important not to overmix, so a few lumps are perfectly fine.

          Incorporate Chicken and Chilies: Fold in the shredded chicken, drained green chilies, and 3/4 cup of the shredded cheese into the batter, ensuring they are evenly distributed without overworking the mixture.

            Fill the Muffin Tin: Divide the taco batter evenly among the prepared muffin cups, filling each one about two-thirds full to allow for rising.

              Top with Cheese: Evenly sprinkle the remaining shredded cheese atop each muffin for that cheesy, melty goodness when baked.

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

                  Cool and Garnish: Allow the muffins to cool in the tin for 5-10 minutes, then carefully transfer them to a wire rack to cool completely. Just before serving, garnish the muffins with freshly chopped cilantro and jalapeño slices for an extra kick.

                    Serve and Enjoy: Serve these delightful muffins warm as a tasty snack or an innovative appetizer at your next event!

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