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Foodie Friday: WOW Your Kids With These Chili Cups for Lunch!

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Chili Cups

I love looking through and trying different recipes on brand websites. I found this one on Pillsbury and have adapted it a little here and there to make it perfect for my family. This is truly one of the easiest and quickest extra special lunch or even a quick dinner that you can make for the kids. You can either use left over chili that you have made from scratch or use canned chili if you’re really in a pinch! The kids will love it! You can add more cheese in one for the one that loves cheese or less in another for the one that doesn’t.

I have also made these same cups using left over pulled pork, left over BBQ chicken chunks or Sloppy Joes. You can use your imagination (and get rid of left overs).

Ingredients

  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits)
  • Shredded Cheddar cheese – As much or as little as your family likes. The original recipe calls for 1/2 cup.
  • 1 can chili or about 16 oz. of left-over homemade chili
  • Sour cream, if desired

Directions

  • Heat oven to 350°F. Grease bottoms only of 6 jumbo muffin cup
  • Separate dough into 8 biscuits. Set aside 2 biscuits. Press remaining biscuits evenly in bottoms and up sides of muffins cups. Fill each cup with about 2 tablespoons cheese.
  • Place chili in small microwavable bowl. Cover bowl with plastic wrap. Microwave on High 1 to 2 minutes or until hot, stirring once during cooking. I usually skip this step since the baking in the oven is more then enough to cook/warm your chili
  • Spoon about 1/4 cup chili on top of cheese in each muffin cup.
  • Flatten the 2 remaining biscuits. Cut each biscuit into 3 pieces. Place 1 dough piece on top of chili in each cup. (Dough does not cover top.)
  • Bake 17 to 21 minutes or until edges of biscuit cups are deep golden brown. Cool 2 minutes.
  • Remove biscuit cups from pan. Garnish with sour cream.

Bon Appetit!

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