3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces chicken cut into small cubes (about 1 cup)
1/2 cup Philadelphia Italian Cheese & Herb Cooking Creme
2 tablespoons finely chopped fresh basil
1 red bell pepper, sliced (optional)
- Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and chicken let stand for 10 minutes.
- Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
- Meanwhile, microwave the Philadelphia Italian Cheese & Herb Cooking Creme until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the Philadelphia Italian Cheese & Herb Cooking Creme drizzled over and sliced red peppers if desired.
These are quick and easy and can be modified for different tastes. Use pepperoni and pizza sauce, or broccoli and cheese. The ideas are endless. They even freeze well and can be reheated in the oven at 350 degrees for 8 to 10 minutes.