Salsa Chicken Shortcakes

Make a grand Mexican mole served with piping-hot biscuits.

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Servings 5

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Bake-Off® Contest 38, 1998

Linda Hamrin

Delavan, Wisconsin

ingredients 12
Prep Time 25 min
Total Time 0 min

Ingredients

1: (10.8-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits

1: tablespoon oil

4: boneless skinless chicken breast halves (about 1 lb.), cut into thin strips

1: garlic clove, minced

1 3/4: cups Old El Paso® Salsa

1: cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1: (2 1/4-oz.) can sliced ripe olives, drained

1: tablespoon semisweet chocolate chips*

1: teaspoon cumin

4: oz. sliced hot pepper Monterey Jack cheese, cut into thin strips

5: tablespoons sour cream

: Fresh cilantro sprigs, if desired

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Directions

1 Heat oven to 350°F. Prepare and bake biscuits as directed on can.
2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 5 to 7 minutes or until chicken is no longer pink. Add salsa, corn, olives, chocolate chips and cumin; mix well. Reduce heat to medium; cook 10 minutes or until mixture thickens slightly.
3 To serve, split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of chicken mixture over biscuits. Cover with biscuit tops, remaining chicken mixture, cheese and sour cream. Garnish with cilantro.

EXPERT TIPS

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Expert Tips

* Adding chocolate chips to this chicken mixture is reminiscent of Mexican mole (MOH-lay) sauce, a spicy combination of onions, garlic, chiles and a small amount of Mexican chocolate.