Chicken and Cheese and Ranch, oh my! (I’m just kidding. Not really though.)

If you have hungry kids after school or swimming or monkey arounding, these are going to be a gift from God.

If you just need some time to yourself with a good book and a snack or twelve, may you find inner zen with every single bite of these.

Dip them in salsa, oh my LORD. Dip them. I can’t even take it anymore, let’s do this.

• -Shred up a rotis, grate some pepperjack cheese, grab some peppercorn ranch, a couple of eggs, some Bisquick mix and some milk. And cilantro. And OH – if I had to do it all over again (and I will here in about 3.5 minutes) I’d add some Old El Paso diced green chiles. More heat!
• -Mix together the Bisquick with the milk and eggs.
• -Mix togethra the chicken, cheese, cilantro and peppercorn ranch. (and chiles!)
• -Lightly coat a 12-cup muffin tin with some cooking spray. Then you’ll spoon a Tbsp. of the Bisquick mixture in each muffin tin cup. Then you grab a couple of Tbsp. of the chicken mixture and divide it up in each muffin cups, like sooo….
• -THEN you’ll spoon 1 more Tbsp. of the Bisquick mix over the top.
• -All done. Then you throw it in the oven for about half an hour.
• -Let them cool a few minutes and then slide them on out of the cups and DEVOUR.
• -Serve them with salsa and understand life for the first time.

Just thought I’d show you the shreddedy goodness inside. My stomach wants them again.
Get ready. I’m not kidding.