| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Tired of serving bread or rolls with your favorite meals? Try these South-of-the-Border muffins for a distinctively different change of pace.

Cheesy Sausage and Green Chile Muffins

1 (11-ounce) package Classic Recipes Welsh Rarebit, defrosted according to package directions
1 pound bulk Italian sausage, cooked and drained
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
3 cups all-purpose baking mix

1. Preheat oven to 400°F (205°C). Grease 24 muffin cups.
2. Combine welsh rarebit, sausage, chiles, chili powder and cumin in medium bowl. Add baking mix; stir just until moistened. Spoon mixture into prepared muffin cups, filling 2/3 full.
3. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean.

Makes 24 muffins.

Recipe is the property of Nestlé® and Meals.com, used with permission.

||| Save this Recipe on Delicious |||