Chipotle Chicken Pie Cups Recipe

Ingredients

2

cups chopped cooked chicken

2/3

cup Old El Paso™ Thick ’n Chunky salsa

2

canned chipotle chiles in adobo sauce (with 2 tablespoons adobo sauce)

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1/2

cup shredded Cheddar cheese (2 oz)

Lettuce, sour cream, guacamole, if desired

Preparation

Heat oven to 400°F. Grease 8 regular-size muffin cups with shortening or cooking spray. Coarsely chop chicken. Place chicken in medium bowl. In food processor, place salsa and chipotle chiles with adobo sauce. Cover; process until smooth. Add to chicken in bowl.

Unroll pie crusts on work surface. Use 3 1/2- to 4-inch round cutter to cut total of 8 rounds from pie crusts. Press rounds into muffin cups. Place chicken mixture in cups.

Bake 12 to 17 minutes or until filling is bubbly and pie crust is golden brown, topping with cheese during last 5 minutes of bake time. Cool 5 minutes; remove from muffin cups.

Serve with remaining ingredients.