This flavor-packed Tex Mex dish is a breeze to make! Just mix DINTY MOORE® Chicken & Dumplings, diced tomatoes, green chilis, cilantro, lime juice, cumin, and cayenne in a bowl. Transfer the zesty blend to a cast iron skillet, top with corn muffin mixture and jalapeno slices, then bake until bubbly and golden brown. Finish it off with a sprinkle of melted cheddar cheese for a quick, mouthwatering Tex Mex delight that’s perfect for any meal!
Ingredients
| 1 | (20-ounce) can DINTY MOORE® Chicken & Dumplings |
| 1 | (10-ounce) can diced tomatoes and green chiles, drained |
| ¼ | cup chopped cilantro |
| 2 | tablespoons freshly squeezed lime juice |
| 1 | teaspoon ground cumin |
| ¼ | teaspoon cayenne |
| 1 | (8.5-ounce) package corn muffin mix prepared with egg and milk |
| 1 | jalapeno pepper, sliced |
| ½ | cup shredded cheddar cheese |
Directions
Heat oven to 400°F.
In bowl, combine chicken & dumplings, diced tomatoes and green chilis, cilantro, lime juice, cumin and cayenne. Transfer mixture to 12-inch cast iron skillet. Top with spoonsful of prepared corn muffin mixture. Place jalapeno pepper slices on top of corn muffin mixture. Bake 20 to 25 minutes, or until bubbly and corn muffin mixture is golden brown.
Top with cheese. Bake 5 to 7 minutes or until cheese is melted.