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Add a photoFound this on Pillsbury.com website and I am going to try it tonight but I am going to try it with Chicken Fajita meat already seasoned and potatoes. Let ya'll know how it turns out.
Ingredientes
- Ingredients
- 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated Buttermilk biscuits
- 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
- 2 tablespoons vegetable oil
- 1 cup coarsely chopped red bell pepper
- 1 cup coarsely chopped green bell pepper
- 1 cup coarsely chopped onions
- 2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
- 1 package (8 oz) shredded Colby-Monterey Jack cheese blend (2 cups)
- Sour cream, sliced green onions, chopped tomatoes, chopped fresh cilantro leaves, lime wedges, if desired
Direcciones
- Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; place in medium bowl. Sprinkle with 1 tablespoon of the taco seasoning mix; toss to thoroughly coat. Set aside.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add peppers and onions; cook 4 to 7 minutes, stirring occasionally, until tender and starting to brown. Remove from skillet to medium bowl.
- In same skillet, add remaining 1 tablespoon oil; add chicken. Cook chicken over medium-high heat 5 to 7 minutes, stirring occasionally, until browned and no longer pink in center; drain. Reduce heat to medium; return pepper and onion mixture to skillet with chicken. Sprinkle remaining taco seasoning mix over mixture in skillet; stir thoroughly to coat. Cook 1 to 2 minutes or until mixture is heated through. Remove from heat; carefully stir in 1 cup of the cheese.
- Spoon hot mixture into baking dish. Top evenly with biscuit pieces. Bake 20 to 25 minutes or until biscuits are thoroughly baked and golden brown. Sprinkle remaining 1 cup cheese over top; bake 3 to 5 minutes or until cheese is melted. Serve with remaining ingredients as toppings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 8 servings | |
| Calories 128 | |
| Calories from Fat 39 | 30% |
| Total Fat 4.42g | 6% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.11g | |
| Cholesterol 43mg | 14% |
| Sodium 50mg | 2% |
| Potassium 296mg | 8% |
| Total Carbs 3.73g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | 1% |
| Protein 17.6g | 28% |
