1 cup grated cheddar cheese
1 pkg corn muffin mix
1 cup sour cream
1/3 cup flour
2 T. Chipotle seasoning
1 small red bell pepper
1-2 green onions with tops (about 1/3 cup thinly sliced)
1 1/2 cups finely diced cooked chicken
Preheat oven to 350. Combine cheese, muffin mix, 3/4 cup of sour cream, flour and 1 T. of the chipotle seasoning; mix to form a thick batter.
Spray mini muffin pat with nonstick cooking spray. Divide batter evenly among wells. Bake 14-16 minutes or until golden brown.
Meanwhile, finely chop pepper and green onions. Cook pepper 2-3 minutes until it becomes soft. Add chicken and remaining 1 T. of chipotle seasoning. Cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 cup sour cream and mix well.
Remove muffins from oven. Immediately press tops of muffins down to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.