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Green Chile Chicken Tamale Cupcakes

A wonderful blend of hatch green chiles and shredded chicken in a tamale-like cup, dressed with fresh cream and cheese.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins

Ingredients

Crust

  • 1 1/2 C. Corn Flour Masa
  • 1/2 C. Chicken Broth
  • 1/3 C. Coconut Oil
  • 1/2 tsp Baking Powder
  • Salt to taste

Filling

  • 2 C. Shredded Chicken
  • 1/2 lb. Tomatillos husked/quartered
  • 2 Garlic Cloves chopped
  • 1/4 Medium Yellow Onion
  • 1 Jalapeno
  • 1 Hatch Chile roasted, peeled, seeds & stem removed
  • 1 bunch Cilantro

Additional

  • Cacique Queso Fresco
  • Cacique Crema

Instructions

  • Preheat the oven to 350.
  • In a medium bowl, mix the crust Ingredients until well blended, cover.
  • On the stove, boil the tomatillos, onion and garlic until they are soft.
  • Combine the tomatillos, onion and garlic along with the Hatch green chile in a blender with a little of that water used to boil them (not too much!) - puree until thick.
  • Stir the filling ingredients into the bowl of shredded chicken, mix well.
  • Divide the crust ingredients into 12 muffin pan wells - push in and mold up the cups.
  • Fill each cup with the chicken/sauce filling.
  • Bake for 30 - 35 and then remove and let cool.
  • Top each with Cacique Queso Fresco, Cacique Crema, and fresh cilantro.

Notes

Have a muffin pan? You can use it, but I think using an aluminum muffin pan would be easier ~ we tried both... I vote for the Aluminum one because they were easier to mold.Adapted from Cacique