Chili Cheese Fullback Muffins
Source of Recipe
Wilton
List of Ingredients
1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped
1/3 cup whole kernel corn, drained
1/4 cup milk
1/4 cup all-purpose flour
3 cups (8 ounces) shredded Cheddar cheese
1 package (3 ounces) cream cheese
1 can (4 ounces) diced green chili peppers, drained
1/4 cup mild or medium salsa (with corn and black beans optional)
1/2 teaspoon salt
2 tablespoons fresh cilantro, chopped
Recipe
In heavy saucepan over medium heat, mix tomatoes, corn, milk and flour. Cook and stir mixture until thick and bubbly, about 10 minutes. Gradually blend in cheddar, cream cheese, chili peppers, salsa and salt. Continue cooking until cheese has melted, about 10 minutes. Stir in cilantro. Makes 4 cups.
"Full"back Muffins:
4 packages (8 1/2 ounces each) corn muffin mix
Preheat oven to 350ºF. Prepare corn muffin mix following package directions. Lightly spray Mini Wonder Mold cavities with vegetable pan spray. Fill each cavity with 1/3 cup batter and gently brush batter up the sides of the Mini Wonder Mold cavities. Place approximately 2 tablespoons of chili cheese dip in center of cornbread batter. Top chili cheese dip with approximately 1/4 cup of batter, covering dip. Bake 15-20 minutes or until golden brown. Cool 5 minutes. Gently loosen muffin sides and remove. Cool completely before attaching cracker faces. The Herbed Cracker Faces (see attached recipe) are to be presented atop the Chili Cheese "Full"back Muffins to resemble a mini-sized football player.
Serve leftover dip with nacho chips.
Makes 8.
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