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Chorizo Cornbread Poppers

One night we were scrambeling for dinner. After a mental scan of the ingredients in the fridge and a lightbulb later, Chorizo Cornbread Poppers were assembled. 30 minutes later we were wolfing them down.You can’t go wrong making these Poppers. They are a combo of a few of our favorite Private Side recipes (Trashy Nacho Cheese, Chorizo & Corn Bread).

Scale

Ingredients

Instructions

  1. Preheat oven to 400°F
  2. -cup metal muffin tin, well greased with pan released (try the homemade version from everyday Dish)
  3. Fill prepared muffin tins 1/3 full with cornbread batter. Top with about a teaspoon of chorizo crumbles. Sprinkle with a few pieces of tomato. Lightly push down crumbles to make a little well. Put a dollop of cheese sauce. Top with another scoop of cornbread batter, carefully spreading the batter to the edge of the filling. The muffin cups should be a good 3/4 full.
  4. Bake in preheated oven for 25 to 30 minutes, or until golden. Remove from oven and let cool for about 5 minutes, before carefully removing from tins. Eat!

Notes

Copyright © 2009 Julie Hasson