Chipotle-Chicken Sandwiches

Pillsbury® Grands!® biscuits make a flaky bed for Mexican-inspired chicken patties flavored with taco seasoning and chipotle chile in this delectable Bake-Off® recipe.

  • prep time 35 min
  • total time 35 min
  • ingredients 16
  • servings 8

Ingredients

6
tablespoons Crisco® Pure Vegetable Oil
1/4
cup diced red bell pepper
1/4
cup diced green bell pepper
1/2
cup diced onion
1/4
cup diced celery
1
tablespoon finely chopped garlic
1 1/2
cups mayonnaise or salad dressing
1
package (1 oz) taco seasoning mix
1
chipotle chile in adobo sauce (from 7-oz can), seeded, finely chopped (2 teaspoons)
3
cups diced cooked chicken
1/4
cup chopped fresh chives
2
tablespoons chopped fresh parsley
1
egg, beaten
1
cup Progresso® bread crumbs
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
2
tablespoons butter, melted
  • 1 In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add red and green bell peppers, onion and celery; cook 4 to 6 minutes, stirring occasionally, until tender. Stir in garlic; cook 2 to 3 minutes, stirring occasionally, until garlic is tender. Remove from heat; cool 10 minutes.
  • 2 Meanwhile, in small bowl, mix 1 cup of the mayonnaise, 1 tablespoon of the taco seasoning and chipotle chile; set aside.
  • 3 Heat oven to 350°F. In medium bowl, mix cooked vegetables, chicken, chives, parsley, egg, 1 tablespoon of the taco seasoning, 1/2 cup of the bread crumbs and remaining 1/2 cup mayonnaise; set aside.
  • 4 Separate dough into 8 biscuits. Gently flatten each biscuit to 3 inches in diameter; place on ungreased cookie sheet. Brush butter on tops of biscuits; sprinkle with 1 tablespoon of the taco seasoning. Bake as directed on can; keep warm.
  • 5 Meanwhile, in same skillet, heat remaining 1/4 cup oil over medium heat. In shallow dish, mix remaining 1/2 cup bread crumbs and taco seasoning. Shape chicken mixture into 8 patties, 1/2 inch thick. Coat patties completely with crumb mixture. Cook patties in oil 5 to 6 minutes, turning once, until golden brown. Remove patties from skillet; drain on paper towels.
  • 6 Split biscuits; spread 1 tablespoon mayonnaise mixture on split sides of each biscuit. Place patties between biscuit halves. Serve with remaining mayonnaise mixture.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    780
    (
    Calories from Fat
    530),
    % Daily Value
    Total Fat
    59g
    59%
    (Saturated Fat
    12g,
    12%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    1100mg
    1100%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    1g
    1%
      Sugars
    8g
    8%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    10%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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