Southwest Chicken Biscuit Sandwiches

Here's a chicken dinner for a busy weeknight. Fill cheesy biscuits with a rich, spicy tomato and chicken filling.

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Servings 8

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Bake-Off® Contest 46, 2013

Sarah Malikowski

Hampden, Maine

ingredients 7
Prep Time 25 min
Total Time 25 min

Ingredients

1: can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)

3: cups shredded pepper Jack cheese (12 oz)

3: tablespoons Crisco® 100% Extra Virgin Olive Oil

1: cup thinly sliced poblano chile pepper (1 medium)

3: cups shredded deli rotisserie chicken

2: tablespoons fajita seasoning or chicken taco seasoning mix

2: cans (8 oz each) tomato sauce

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Directions

1 Heat oven to 350°F. Place biscuits on large ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Sprinkle each biscuit with 1 tablespoon of the cheese; press in lightly. Lightly sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake 2 to 3 minutes longer or until cheese is melted and biscuits are golden brown.
2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add sliced pepper; cook 3 minutes or until softened. Stir in chicken, fajita seasoning and tomato sauce. Reduce heat; simmer 10 minutes, stirring occasionally.
3 Split biscuits; spoon hot chicken mixture on bottom half of each biscuit. Top each with about 1/3 cup of the remaining cheese and biscuit tops.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 14g, 14% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 1590mg; 1590%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 27g; 27%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 15%;
Calcium: 25%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;