Chipotle Chicken Pie Cups

By carvalhohm

Ingredients

• 2 cups chopped cooked chicken
• 2/3 cup Thick 'n Chunky salsa
• 2 canned chipotle chiles in adobo sauce (with 2 tablespoons adobo sauce)
• 1 box refrigerated pie crusts, softened as directed on box
• 1/2 cup shredded Cheddar cheese (2 oz)
• Lettuce, sour cream, guacamole, if desired

Preparation

Step 1

1 Heat oven to 400°F. Grease 8 regular-size muffin cups with shortening or cooking spray. Coarsely chop chicken. Place chicken in medium bowl. In food processor, place salsa and chipotle chiles with adobo sauce. Cover; process until smooth. Add to chicken in bowl.

2 Unroll pie crusts on work surface. Use 3 1/2- to 4-inch round cutter to cut total of 8 rounds from pie crusts. Press rounds into muffin cups. Place chicken mixture in cups.

3 Bake 12 to 17 minutes or until filling is bubbly and pie crust is golden brown, topping with cheese during last 5 minutes of bake time. Cool 5 minutes; remove from muffin cups.

4 Serve with remaining ingredients.

For a milder flavor, omit the chipotle chiles in adobo sauce.