Mini Tex-Mex Chicken and Cheese Pies

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded)

1 1/2 cups shredded pepperjack cheese

3 oz seeded and diced green chile

1/4 cup peppercorn ranch dressing

1/4 cup cilantro, plus more for garnish

1/2 cup Bisquick baking mix

1/2 cup milk

2 eggs

1 cup salsa of your choice

Directions

Preheat oven to 375.
In a large bowl, combine the shredded chicken, cheese, green chiles (if using!), peppercorn ranch and cilantro. Mix together with your hands until well combined.
In another smaller bowl, whisk together the Bisquick, milk and eggs.
Lightly coat a 12-cup muffin tin with cooking spray.
Pour a Tbsp of the egg mixture into each muffin cup. Then place about 2 Tbsp of the chicken mixture on top of the baking mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. (Continue for the remaining 11 muffin cups.)
Bake for 30 minutes, or until a toothpick is clean when inserted.
Serve garnished with more cilantro and your favorite salsa!

Adapted from recipe by Bev Cooks via tablespoon.com