These delightful bite-sized treats combine the comforting flavors of chili and cheese, making them perfect for gatherings, game days, or even a cozy family movie night.
Ingredients
Scale:
1 package (8 oz) of refrigerated crescent roll dough
1 can (15 oz) of chili (vegetarian or meat-based)
1 cup shredded cheddar cheese
1 tablespoon taco seasoning (optional)
Sour cream, for serving
Chopped green onions, for garnish
Jalapeño slices, if desired
Instructions
Preheat your oven to 375°F (190°C).
Open the package of crescent roll dough and separate it into triangles.
Spray a muffin tin with non-stick cooking spray and press each triangle of dough into the muffin cups to form little cups.
In a mixing bowl, combine the canned chili, shredded cheddar cheese, and taco seasoning (if using). Stir until well mixed.
Spoon the chili mixture into each crescent dough cup, filling them about three-quarters full.
Bake for 12-15 minutes, or until the dough is golden brown and the cheese is melted.
Allow the cups to cool for a few minutes, then remove from the muffin tin.
Serve warm, topped with sour cream, green onions, and jalapeño slices, if desired.
