Chicken-and-Green Chile Muffins

Health score
4%
Chicken-and-Green Chile Muffins
45 min.
12
199kcal

Suggestions


Start your day off right with these delightful Chicken-and-Green Chile Muffins! Perfect for breakfast, brunch, or a quick morning meal, these savory muffins are a delicious way to fuel your day. With a golden, cheesy exterior and a flavorful filling, they are sure to become a favorite in your household.

Imagine biting into a warm muffin that combines the tender goodness of cooked chicken with the zesty kick of green chiles. The addition of sweet onions adds a subtle sweetness that perfectly balances the flavors, while the Mexican four-cheese blend creates a rich, creamy texture that will have you reaching for seconds. Plus, they’re easy to make, taking just 45 minutes from start to finish!

Whether you’re hosting a brunch gathering or simply looking for a satisfying breakfast option, these muffins are versatile enough to please everyone. You can even switch things up by using mini muffin pans for bite-sized treats that are perfect for snacking. With only 199 calories per muffin, you can indulge without the guilt!

So gather your ingredients and get ready to impress your family and friends with these scrumptious Chicken-and-Green Chile Muffins. They’re not just a meal; they’re a delightful experience that will brighten your morning!

Ingredients

  • 1.5 cups baking mix all-purpose
  • tablespoons butter 
  • 4.5 ounce chiles green chopped canned
  • cup finley chicken cooked chopped
  • large eggs 
  • 0.5 cup milk 
  • cups mexican four-cheese blend shredded
  • medium size onion sweet chopped

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Melt butter in a skillet over medium-high heat; add onion, and saut 3 to 5 minutes or until tender.
  2. Combine baking mix and half of cheese in a large bowl; make a well in center of mixture.
  3. Stir together milk and egg, blending well; add to cheese mixture, stirring until moistened. Stir in onion, chopped green chiles, and chicken. Spoon into lightly greased muffin pans, filling two-thirds full.
  4. Sprinkle with remaining 1 cup of cheese.
  5. Sprinkle with poppy seeds, if desired.
  6. Bake at 425 for 18 minutes or until golden.
  7. Let stand 2 to 3 minutes before removing from pans.
  8. Note: Substitute mini muffin pans for regular pans, if desired.
  9. Bake at 425 for 14 minutes or until golden brown. Make 2 1/2 dozen mini muffins.

Nutrition Facts

Calories199kcal
Protein19.54%
Fat54.4%
Carbs26.06%

Properties

Glycemic Index
3.17
Glycemic Load
0.18
Inflammation Score
-4
Nutrition Score
6.6204347662304%

Flavonoids

Epigallocatechin 3-gallate
0.02mg
Kaempferol
0.31mg
Myricetin
0.31mg
Quercetin
4.01mg

Nutrients percent of daily need

Calories:198.79kcal
9.94%
Fat:11.99g
18.45%
Saturated Fat:4.89g
30.54%
Carbohydrates:12.93g
4.31%
Net Carbohydrates:12.19g
4.43%
Sugar:3.87g
4.3%
Cholesterol:43.5mg
14.5%
Sodium:400.65mg
17.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.69g
19.38%
Phosphorus:219.85mg
21.99%
Calcium:176.5mg
17.65%
Selenium:8.44µg
12.05%
Vitamin B2:0.19mg
10.89%
Folate:35.84µg
8.96%
Vitamin B3:1.74mg
8.7%
Vitamin B1:0.12mg
7.86%
Vitamin B12:0.42µg
6.96%
Vitamin B6:0.13mg
6.64%
Zinc:0.97mg
6.47%
Vitamin A:306.23IU
6.12%
Vitamin C:5.01mg
6.07%
Iron:0.95mg
5.29%
Vitamin B5:0.43mg
4.33%
Manganese:0.08mg
3.98%
Magnesium:15.6mg
3.9%
Potassium:134.34mg
3.84%
Fiber:0.74g
2.98%
Copper:0.05mg
2.65%
Vitamin D:0.29µg
1.92%
Vitamin E:0.23mg
1.53%
Vitamin K:1.57µg
1.49%
Source:My Recipes