Crunchtastic Chicken Chipotle Cornbread

Jun 02, 2023June 2, 20230 1
Crunchtastic Chicken Chipotle Cornbread recipe with a Mexican twist
in Main

Prep

10 min

Cook

25 min

Ready In

35 min

Level

easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

nonstick cooking spray
1 package cornbread , and muffin mix ( Martha White yellow cornbread & muffin mix )
1 large egg
3/4 cup green tomatillo salsa
1 1/2 cups shredded cooked chicken
1/4 teaspoon dried chipotle powder
1/2 cup chopped green onion
1 can diced green chilies
1 1/2 cups shredded monterey jack pepper cheese
1/2 cup coarsely crushed small corn chips
1/2 cup sour cream
1 avocado , mashed
juice and peel of one lime
3 cups shredded cabbage
1 cup minced cilantro
salt and pepper
1 cup chopped tomato
1 cup small corn chips

Nutrision Information

Servings Per Recipe
12
Calories
274
Sugar
2g
Fat
16g
Spice up your cornbread game with this Crunchtastic Chicken Chipotle Cornbread recipe. This dish combines classic Southern cornbread with Mexican flavors, resulting in a crunchy, spicy, and cheesy muffin. These individual portions are perfect for a quick lunch or an on-the-go snack. The Mexican-style cabbage slaw adds a freshness and crunch that complements the muffins perfectly, while the avocado crema provides a creamy and cooling touch. Try these muffins at your next potluck or picnic and watch them disappear in no time!

Instructions

1.Preheat your oven to 400°F. Coat a 12-cup muffin tin with nonstick cooking spray.
2.In a bowl, whisk together the cornbread and muffin mix with one large egg.
3.Stir in the green tomatillo salsa, shredded cooked chicken, dried chipotle powder, chopped green onion, diced green chilies, shredded Monterey Jack pepper cheese, and coarsely crushed small corn chips.
4.Pour the mixture evenly into the prepared muffin cups and bake for 20 to 25 minutes, or until the muffins are cooked through and golden brown.
5.In a separate bowl, mix together the mashed avocado, lime juice and peel, sour cream, and salt and pepper.
6.Toss together the shredded cabbage, minced cilantro, chopped tomato, and small corn chips.
7.Serve each cornbread muffin with a dollop of the avocado crema and a good helping of the cabbage slaw.

PROS

These cornbread muffins are a perfect handheld version of the classic Southern side dish, with an added Mexican twist.
The crunchy corn chips and creamy avocado topping provide a delightful texture and flavor contrast.

This dish can be made in advance and reheated for an easy weekday lunch or dinner.

CONS

The muffin mix may contain added sugar and preservatives, so be sure to check the package’s label.

Chipotle powder can be spicy, so adjust the amount according to your taste buds.

HEALTH & BENEFITS

Although this dish is not the healthiest option, it does provide a good source of protein from the shredded chicken and healthy fats from the avocado and sour cream topping. The corn chips and muffin mix do contain carbohydrates, which can provide energy but should be consumed in moderation.
Cabbage is a low-calorie vegetable that is high in fiber, vitamin K, and vitamin C, promoting good digestion and immune system health.
Tomatoes are a good source of lycopene, an antioxidant that can reduce the risk of heart disease and cancer.

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