Southwest Chicken Biscuit Sandwiches

(3)
  1 reviews
  • 25|min prep time
  • 25|min total time
  • 7 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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