Makes:
20 servings
Total Time:
30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 2 cans (12 ounce each) refrigerator flaky biscuits
- 1 package prepared southwestern seasons chicken strips, diced
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped onion
- 1 can (14.5 ounce) RED GOLD® PETITE DICED TOMATOES MEXICAN FIESTA, drained
make it
Preheat oven to 400°F. Coat 20 muffin cups with cooking spray. Separate biscuits into 20 biscuits. Place in muffin cups; press to cover bottom and sides.
In a bowl combine chicken, cheese, onion and RED GOLD® PETITE DICED TOMATOES MEXICAN FIESTA; mix well. Spoon 2 tablespoons of mixture into each muffin cup; press gently with back of spoon.
Bake 13 to 18 minutes or until golden brown. Garnish with fresh cilantro. Option: Add 1 can (4.5 ounce) chopped green chilies for a spicier flavor.
Notes
Leftover diced chicken, onion, cheese and tomatoes are combined, and tucked into individual biscuit cups.
