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.
cans (12 oz each) Pillsbury™ Golden Layers® Flaky Original refrigerated biscuits
package (9 oz) frozen cooked southwestern-seasoned chicken breast strips (2 cups), thawed, diced
can (4.5 oz) Old El Paso™ chopped green chiles
cup shredded Monterey Jack cheese (4 oz)
tablespoon dried minced onion
cup Old El Paso™ Thick 'n Chunky salsa (any variety)
Fresh cilantro sprigs
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.
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.
Bake 13 to 18 minutes or until edges are golden brown. Remove from muffin cups. Serve warm garnished with cilantro sprigs.
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 PER SERVING
Serving Size: 1 Snack
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.