Chili Biscuit Relleno - cooking recipe

Ingredients

1 tablespoon cornmeal
1 (7 1/2 ounce) can refrigerated buttermilk biscuits
1/4 lb Velveeta cheese
1 (4 ounce) can chopped green chilies

Preparation

Cut the Velveeta into small cubes. Drain the chilis.
Spray 10 cups of a medium-sized muffin pan with cooking spray. Sprinkle each lightly with cornmeal.
Press 1 piece of biscuit dough onto bottom and up sides of each cup.
Fill center of each cup with Velveeta cubes. Top each with 1 teaspoon chilis.
Bake at 375 degrees for 12-14 minutes, or until biscuits are golden brown.