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Chili Biscuit Relleno

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“This recipe is from a magazine advertisement for Kraft products. It's a super-easy, yummy appetizer or side dish for soup or chili.”
READY IN:
23mins
SERVES:
5
YIELD:
10 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the Velveeta into small cubes. Drain the chilis.
  2. Spray 10 cups of a medium-sized muffin pan with cooking spray. Sprinkle each lightly with cornmeal.
  3. Press 1 piece of biscuit dough onto bottom and up sides of each cup.
  4. Fill center of each cup with Velveeta cubes. Top each with 1 teaspoon chilis.
  5. Bake at 375 degrees for 12-14 minutes, or until biscuits are golden brown.

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