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Cheesy Chili Skillet Dip

Cheesy Chili Skillet Dip
  • Prep 15 min
  • Total 55 min
  • Ingredients 4
  • Servings 8

Ditch the chips, and try this all-in-one skillet dip made with crowd-pleasing chili that’s cleverly topped with flaky biscuits for dipping. Genius! ...MORE+ LESS-

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
8
sticks Cheddar-Jack string cheese, each cut into 4 pieces
1
can (15 oz) chili without beans
1/2
cup Old El Paso™ Thick 'n Chunky salsa

Steps

Hide Images
  • 1
    Heat oven to 350°F.
  • 2
    Split each biscuit in half to make 16 rounds. Place 2 pieces of cheese in center of each round, and pinch edges together, shaping into a ball. Set aside.
  • 3
    In 10-inch ovenproof skillet, mix chili and salsa. Cook 4 to 6 minutes over medium heat, stirring occasionally, until heated through. Remove from heat.
  • 4
    Place dough balls, seam side down, around edge of chili mixture, carefully fitting them tightly together (be careful of hot edge).
  • 5
    Bake 32 to 37 minutes or until biscuits are deep golden brown and chili is bubbly.

Expert Tips

  • After cooking, place pot holder over handle to protect from burns on hot skillet.
  • We used the Flaky Layers biscuits in this recipe, but if you'd prefer, you can use the Homestyle biscuits. Use a sharp knife to cut them in half rather than splitting them.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
160
% Daily Value
Total Fat
17g
26%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
960mg
40%
Potassium
95mg
3%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
5%
Sugars
6g
Protein
14g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
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; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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