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Quick and Easy Chili-Cheese Cups

(20)

13 reviews

10 min prep time
35 min total time
4 ingredients
6 servings

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Three ingredients are all you need to make these hot and tasty bread cups filled with chili and cheese! From Brenda Merrick, Bake-Off® Monthly Challenge.

Ingredients

1: can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits)

1/2: cup shredded Cheddar cheese (2 oz)

1: can (15 to 16 oz) chili

: Sour cream, if desired

Steps

1 Heat oven to 350°F. Grease bottoms only of 6 jumbo muffin cups.
2 Separate dough into 8 biscuits. Set aside 2 biscuits. Press remaining biscuits evenly in bottoms and up sides of muffins cups. Fill each cup with about 2 tablespoons cheese.
3 Place chili in small microwavable bowl. Cover bowl with plastic wrap. Microwave on High 1 to 2 minutes or until hot, stirring once during cooking. Spoon about 1/4 cup chili on top of cheese in each muffin cup. Flatten the 2 remaining biscuits. Cut each biscuit into 3 pieces. Place 1 dough piece on top of chili in each cup. (Dough does not cover top.)
4 Bake 17 to 21 minutes or until edges of biscuit cups are deep golden brown. Cool 2 minutes. Remove biscuit cups from pan. Garnish with sour cream.

1 Heat oven to 350°F. Grease bottoms only of 6 jumbo muffin cups.
2 Separate dough into 8 biscuits. Set aside 2 biscuits. Press remaining biscuits evenly in bottoms and up sides of muffins cups. Fill each cup with about 2 tablespoons cheese.
3 Place chili in small microwavable bowl. Cover bowl with plastic wrap. Microwave on High 1 to 2 minutes or until hot, stirring once during cooking. Spoon about 1/4 cup chili on top of cheese in each muffin cup. Flatten the 2 remaining biscuits. Cut each biscuit into 3 pieces. Place 1 dough piece on top of chili in each cup. (Dough does not cover top.)
4 Bake 17 to 21 minutes or until edges of biscuit cups are deep golden brown. Cool 2 minutes. Remove biscuit cups from pan. Garnish with sour cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 150

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 5g 27% Trans Fat 3g
Cholesterol: 20mg; 7%
Sodium: 1150mg; 48%
Total Carbohydrate: 43g; 14%
Dietary Fiber 2g 8% Sugars 6g
Protein: 11g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 4%; 4%
Calcium: 8%; 8%
Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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