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Southwestern Chicken Biscuits

 4 Ratings
3 Comments
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 20
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From Betty's Soul Food Collection... It's a giant taste in a tiny package—little biscuit cups filled with zesty salsa-seasoned chicken, cheese and just-right spices.

Ingredients

2
cans (12 oz each) Pillsbury™ Golden Layers® Flaky Original refrigerated biscuits
1
package (9 oz) frozen cooked southwestern-seasoned chicken breast strips (2 cups), thawed, diced
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
cup shredded Monterey Jack cheese (4 oz)
1
tablespoon dried minced onion
1
cup Old El Paso™ Thick 'n Chunky salsa (any variety)
Fresh cilantro sprigs

Directions

  • 1 Heat oven to 400°F. Spray 20 regular-size muffin cups with cooking spray. Separate dough into 20 biscuits. Place 1 biscuit in each muffin cup; press to cover bottom and side of each cup.
  • 2 In medium bowl, stir together chicken, chiles, cheese, onion and salsa. Spoon 2 tablespoons mixture into each dough-lined cup; gently press mixture with back of spoon.
  • 3 Bake 13 to 18 minutes or until edges are golden brown. Remove from muffin cups. Serve warm garnished with cilantro sprigs.

Expert Tips

These tasty snacks can turn into dinner on a warm summer night. Just add some fresh melon slices or berries to the meal to round out the spicy flavors.

This recipe was created by Elizabeth Barclay of Annapolis, MD and was a finalist in a national recipe contest.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Snack
Calories
150
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2 1/2g
12%
Trans Fat
1 1/2g
Cholesterol
15mg
5%
Sodium
640mg
27%
Potassium
20mg
1%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
3g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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