Green Chili Chicken Mac and Cheese Muffins

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 8 oz Green chilies
  • 2 tsp Mexican oregano
  • 1 Red bell pepper

• Pasta & Grains

  • 1 8-oz. pkg. Elbow macaroni, cooked

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tbsp Flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Panko bread crumbs

• Dairy

  • 2 tbsp Butter
  • 2 cups Cheddar cheese, sharp
  • 3/4 cup Milk
  • 3/4 cup Parmesan cheese, grated
  • 1 cup Pepper jack cheese

Found on keviniscooking.com

Description

Ingredients

• 1 cup Panko bread crumbs
• ¾ cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 tbsp flour
• 2 tbsp butter
• ¾ cup milk
• 2 cups shredded Sharp Cheddar cheese
• 1 cup shredded Pepper jack cheese
• 8 oz. chopped green chilies
• 2 tsp Mexican oregano
• 1 red bell pepper, diced
• 1 tsp black pepper
• 8-oz. pkg. elbow macaroni, cooked
• 2 cups chopped rotisserie chicken

Directions

• Lightly grease mini muffin cups with cooking spray. Preheat oven to 425°F.
• In a small bowl mix the breadcrumbs, parmesan cheese and 1 tsp oregano. Toss to combine and divide half evenly inside the bottom of each muffin mold.
• Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 2 minutes.
• Whisk in milk until thickened, about 3 minutes. Remove from heat and stir in the cheeses, chilies, peppers and 1 tsp oregano until smooth. Gently fold in macaroni until well coated.
• Using medium cookie/ice cream scoop place mixture into prepared muffin tins. Sprinkle with remaining Panko/Parmesan topping. Bake until golden brown on top, about 14 minutes. Cool for 5 minutes and remove from muffin pans. Serve warm or allow to cool and freeze for later use.