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When it comes to comfort food, few dishes capture the heart quite like Cheesy Chili Biscuit Muffin Cups. This delightful recipe marries the warm, flaky goodness of biscuit dough with a savory chili filling, creating a dish that is both satisfying and inviting. Whether you're hosting a gathering, looking for a unique appetizer, or simply want a comforting side for your weeknight dinner, these muffin cups hit the mark. Their simplicity in preparation and the joy they bring to the table make them a must-try for any home cook.

Cheesy Chili Biscuit Muffin Cups

Satisfy your cravings with Cheesy Chili Biscuit Muffin Cups, the ultimate comfort food! These hearty bites combine flaky biscuit dough with a savory chili filling, topped with gooey cheese for an irresistible treat. Perfect for gatherings or cozy weeknight dinners, they are simple to prepare and packed with flavor. Elevate your culinary game and impress guests with these visually appealing muffin cups, making every bite a delightful experience.
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Ingredients
  

2 cans (16.3 oz each) refrigerated biscuit dough

1 cup cooked chili (homemade or canned, any variety you prefer)

1 ½ cups shredded cheddar cheese (or cheese blend of your choice)

1/4 cup finely chopped green onions (optional)

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 egg, beaten (for egg wash)

Fresh cilantro for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or butter.

    Prepare the Biscuit Cups: Open the cans of biscuit dough and separate the biscuits. Flatten each biscuit into a round disc. You can use a rolling pin or press them down with your fingers. They should be about 1/4 inch thick.

      Form Biscuit Cups: Press each biscuit disc into the bottom and up the sides of the muffin cups, creating a little bowl shape. Make sure the edges are well-formed to hold the filling.

        Mix the Filling: In a mixing bowl, combine the cooked chili, 1 cup of shredded cheese, finely chopped green onions (if using), garlic powder, smoked paprika, salt, and black pepper. Stir until well combined.

          Fill the Biscuit Cups: Spoon the chili mixture evenly into each biscuit cup, filling until just below the top.

            Add Cheese Topping: Sprinkle the remaining 1/2 cup of shredded cheese over the top of each filled biscuit cup.

              Egg Wash: Brush the tops of the biscuit dough with the beaten egg to give them a nice golden color as they bake.

                Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the biscuit edges are golden brown and the cheese is bubbly.

                  Cool and Garnish: Allow the muffin cups to cool for a few minutes in the tin before carefully removing them. Garnish with fresh cilantro if desired.

                    Serve: Serve warm and enjoy these cheesy, chili-filled, biscuit cups as a delicious appetizer or a fun side dish!

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffin cups