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Quick and Easy Chili-Cheese Cups

Prep 10 min
Total 35 min
Ingredients 4
Servings 6

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. MORE+ LESS-

By Pillsbury Kitchens

October 4, 2016

Ingredients

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

1/2

cup shredded Cheddar cheese (2 oz)

can (15 to 16 oz) chili

Sour cream, if desired

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 21%
Saturated Fat 6g 30% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 1010mg; 42%
Potassium: 140mg; 4%
Total Carbohydrate: 45g; 15%
Dietary Fiber 2g 10% Sugars 8g
Protein: 12g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 2%; 2%
Calcium: 8%; 8%
Iron: 15%; 15%

Exchanges:

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