Chili Ham Cups Recipe
Chili Ham Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I like to entertain a lot and have used this recipe on several occasions as an appetizer. I also like how it is easy to switch around the ingredients to give it a different flavor.—Laura Metzger, York, Pennsylvania
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1 cup finely chopped fully cooked ham
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/4 cup sliced ripe olives, drained
  • 1 tube (10.2 ounces) refrigerated biscuits
  • Salsa and sour cream, optional

Directions

In a small bowl, combine the cream cheese, ham, cheese, chilies and olives. Separate dough into 10 biscuits; press each biscuit onto the bottom and up the sides of a greased muffin cup. Fill with ham mixture.
Bake at 375° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Garnish with salsa and sour cream if desired. Yield: 10 servings.
Originally published as Chili Ham Cups in Country Woman Christmas Annual 2008, p45

Nutritional Facts

1 each: 193 calories, 12g fat (6g saturated fat), 29mg cholesterol, 621mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 8g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 1 cup finely chopped fully cooked ham
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/4 cup sliced ripe olives, drained
  • 1 tube (10.2 ounces) refrigerated biscuits
  • Salsa and sour cream, optional
  1. In a small bowl, combine the cream cheese, ham, cheese, chilies and olives. Separate dough into 10 biscuits; press each biscuit onto the bottom and up the sides of a greased muffin cup. Fill with ham mixture.
  2. Bake at 375° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Garnish with salsa and sour cream if desired. Yield: 10 servings.
Originally published as Chili Ham Cups in Country Woman Christmas Annual 2008, p45

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MY REVIEW
Shirl-Girl User ID: 5681141 142926
Reviewed Jan. 12, 2012

"these are SO easy to make, and were a HUGE hit. You can substitute other ingredients, too, if the chilies aren't a hit."

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