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Tex Mex Chicken Puffs

Course Main Dish
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings (change # to adjust recipe measurements) 4
Author Christina Hitchcock

Ingredients

  • 1 cup red bell pepper diced
  • 1 cup onion diced
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 1 cup cooked chicken diced
  • 1 10 3/4 oz can cream of chicken soup
  • 1/2 teaspoon Tabasco Chipotle flavored sauce amount can be adjusted to taste
  • 1 16.3 oz can refrigerated biscuits grand size
  • 1 cup cheddar-jack cheese shredded

Instructions

  1. Heat oven to 375°F.
  2. In a skilled, heat olive oil over medium high heat.
  3. Add peppers, onion and garlic and saute until tender - about 5 minutes.
  4. In medium bowl, combine vegetables, chicken, Tabasco and soup; mix well.
  5. Press each biscuit into 5½-inch round.
  6. Place 1 round in each of 8 greased regular-size muffin cups.
  7. Firmly press in bottom and up side, forming ¾-inch rim.
  8. Spoon a generous ⅓ cup chicken mixture into each.
  9. Top each with a small amount of shredded cheese
  10. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
  11. Cool 1 minute; remove from pan.