|1||cup all-purpose flour|
|⅜||cup yellow cornmeal|
|1½||cups shredded extra sharp Cheddar cheese, divided|
|6||tablespoons cold butter, cubed|
|½||teaspoon kosher salt|
|¼||teaspoon garlic powder|
|¼||teaspoon chili powder|
|1||large egg, lightly beaten|
|2||tablespoons ice water|
|1||(15-ounce) can HORMEL® Chili with Beans, heated|
|Sour cream, fresh cilantro leaves, thinly sliced jalapeño|
Heat oven to 450°F.
In food processor, combine flour, cornmeal, ½ cup cheese and next 5 ingredients. Pulse until crumbly. Add water and pulse until dough forms a ball. (add more water, in 1 tablespoon increments, if needed)
Roll dough into 1-inch balls and place each ball in cups of a lightly greased mini-muffin tin. Press dough into bottom and up sides.
Bake 8 to 10 minutes or until lightly browned. Spoon chili into each cup. Top with remaining 1 cup cheese and bake 3 minutes or until cheese is melted. Carefully remove from muffin tin, using small utility spatula. Top with sour cream, jalapeño slices and cilantro.