Desert Pepper Chicken Spaghetti Bites

This easy-to-make snack is perfect for get-togethers. It is packed with all the classic flavors of traditional chicken spaghetti, enhanced with a spicy kick from Desert Pepper Chili Con Queso and Cantina Medium Salsa. If you can’t find Desert Pepper products in your local grocery store, use your favorite salsa.  

These little bites can be made in advance and served at room temperature, paired with a side of guacamole. They are an excellent choice for any occasion, whether cheering on your favorite team or enjoying a casual gathering.

Prep Time: 15 minutes | Cook Time: 35 minutes | 24 individual servings 

EQUIPMENT:

• 2 muffin tins

INGREDIENTS:

• 1 16-ounce package of spaghetti
• 1 10.5-ounce can of condensed cream of mushroom soup
• 1 10.5-ounce can of condensed cream of celery soup
• ½ jar Desert Pepper Chili Con Queso, about 1 cup
• ½ jar Desert Pepper Medium Salsa, about 1 cup
• 1 4-ounce can of chopped green chilis
• 1 whole cooked rotisserie chicken- deboned and cut into bite-size pieces.
• 1 teaspoon red chili powder
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1 teaspoon black pepper
• 2 cups shredded cheddar cheese.  Reserve ½ cup for the tops of bites.

INSTRUCTIONS:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente. Drain.
• Meanwhile, debone the chicken and cut it into bite-sized pieces. 
• Add 1 ½ cups cheese and all the other ingredients to the chicken and stir to combine.
• Using large forks, twirl the spaghetti into a bundle and place equal amounts of the mixture into greased muffin tins. Add more cheese to the top of each.
• Cook at 400 degrees for 18-25 minutes or until crispy on the edges.
• After cooling, remove from the muffin tins and enjoy.