Individual 4 Pepper Chicken Cups

• 4 refrigerated pie crusts (2 packages of Pillsbury ready pie crusts)
• 2 boneless skinless chicken breasts, cut into strips
• salt and pepper (optional)
• 4 ounces melted butter
• 2 medium potatoes, peeled and diced
• 6 ounces red bell peppers, diced
• 6 ounces green bell peppers, diced
• 6 ounces yellow bell peppers, diced
• 8 ounces ortega diced green chilies
• 1 purple onion, diced
• 2 tablespoons cooking oil
• 2 limes, juice of
• 2 tablespoons knorr's chicken bouillon granules
• 8 ounces cheddar cheese

1. Place potatoes in a pot and simmer until tender, then drain.
2. Season the chicken with salt and pepper and then stir fry chicken in the butter until no longer pink.
3. Chop chicken into small pieces, and add potatoes, peppers, onions and green chilies, and oil, and saute a little bit more, until the veggies are soft.
4. Squeeze lime juice over mixture, and then add chicken bouillon and mix well.
5. Simmer for 6 -8 minutes, and then let cool.
6. Cut the pie crust into 2 and a 1/2 inch circles.
7. Place pie crust into muffin tin and fill with chicken mixture.
8. Cover with cheese and bake at 350F for 30-35 minutes, or until crust is golden brown.
9. Remove and let cool on a baking rack.

ready pie crusts, chicken breasts, salt, butter, potatoes, red bell peppers, green bell peppers, yellow bell peppers, green chilies, purple onion, cooking oil, knorrs chicken, cheddar cheese

Taken from www.food.com/recipe/individual-4-pepper-chicken-cups-204008 (may not work)