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If you’re searching for a dish that perfectly balances comfort and excitement, look no further than Spicy Green Chili Cornbread Muffin Sliders. This unique recipe combines the heartiness of cornbread muffins with the zesty kick of spicy chicken filling, making it an irresistible option for any meal. Whether you’re hosting a lively gathering, enjoying a family dinner, or simply craving something out of the ordinary, these sliders are sure to impress.

Green Chili Cornbread Muffin Sliders

Discover the perfect blend of comfort and flavor with Spicy Green Chili Cornbread Muffin Sliders. These delicious sliders feature tender cornbread muffins filled with zesty spicy chicken and fresh vegetables, creating an irresistible taste sensation. Whether it's a family dinner or a lively gathering, these sliders are versatile and easy to prepare. Serve them warm or at room temperature, and pair with fresh salads or zesty dips for a delightful meal that will impress everyone. Dive into this exciting recipe and enjoy crafting your version with creative toppings and sides!
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Ingredients
  

For the Cornbread Muffins:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon sugar

1 cup milk

1/3 cup vegetable oil

2 large eggs

1 cup canned green chilies, diced (mild or hot, based on preference)

1 cup shredded cheese (cheddar or pepper jack)

For the Spicy Chicken Filling:

1 pound ground chicken

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1/2 cup diced onion

1/2 cup bell pepper, diced (any color)

1/4 cup fresh cilantro, chopped (optional)

1/2 cup salsa (for topping)

For Assembly:

Fresh avocado slices

Extra shredded cheese

Sour cream or Greek yogurt (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly.

    Prepare the Cornbread Batter: In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk together the milk, oil, and eggs. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced green chilies and shredded cheese gently.

      Bake the Muffins: Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let them cool slightly.

        Cook the Chicken Filling: In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking until softened, about 5 minutes. Add ground chicken, breaking it up with a spatula. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook until the chicken is fully cooked, about 7-10 minutes. Stir in fresh cilantro if desired.

          Assemble the Sliders: Once the cornbread muffins have cooled slightly, slice them in half horizontally. Spoon a generous amount of the spicy chicken filling on the bottom half, top with a few avocado slices, sprinkle with extra cheese, and add salsa.

            Serve: Place the top half of the cornbread muffin on the filling and serve with a dollop of sour cream or Greek yogurt on the side, if desired. Enjoy your delicious sliders warm!

              Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 12 sliders