Chili Biscuit Relleno

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• 1 tablespoon cornmeal
• 1 (7 1/2 ounce) can refrigerated buttermilk biscuits
• 1/4 lb velveeta cheese
• 1 (4 ounce) can chopped green chilies

Recipe

• 1 cut the velveeta into small cubes. drain the chilis.
• 2 spray 10 cups of a medium-sized muffin pan with cooking spray. sprinkle each lightly with cornmeal.
• 3 press 1 piece of biscuit dough onto bottom and up sides of each cup.
• 4 fill center of each cup with velveeta cubes. top each with 1 teaspoon chilis.
• 5 bake at 375 degrees for 12-14 minutes, or until biscuits are golden brown.