Spicy Corn Dog Bites


1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix  

2/3 cup milk  

1/4 cup butter, melted  

3 eggs 

1/2 teaspoon chipotle chile pepper powder 

1 can (4.5 oz) Old El Paso™ chopped green chiles, drained, patted dry  

1 package (7 oz) cooked chorizo sausage links 

4oz chipotle or habañero Cheddar cheese, shredded (1 cup) 



1. Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray. 

2. In medium bowl, stir together cornbread mix, milk, melted butter and eggs until blended (batter will be thin). Stir in chile pepper powder and green chiles. Fill each muffin cup half full. 

3. Cut sausage into 36 (1/2-inch) slices; place 1 slice in batter in center of each muffin cup. Top evenly with cheese. 4. Bake 10 minutes or until cornbread is set. Cool 5 minutes. Serve warm.