Chipotle Chicken Cornbread Cups

1 cup (4 oz) grated cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 cup (8 oz) sour cream, divided
1/4 cup all-purpose flour
2 tbsp Chipotle Rub, divided
1 small red bell pepper
1-2 green onions with tops (about 1/3 cup thinly sliced)
1 1/2 cups finely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cilantro (optional)

Preheat oven to 350°F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 cup of the sour cream, flour and 1 tbsp of the rub; mix to form a thick batter.

Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Small Scoop. Bake 14-16 minutes or until golden brown.
Meanwhile, finely dice bell pepper and thinly slice green onions.

Place bell pepper into (8-in.) Sauté Pan; cook over medium-high heat 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat.

Combine chicken mixture, green onions and remaining 1/4 cup sour cream in Small Batter Bowl; mix well.
Immediately press tops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.