4 green onions, thinly sliced
1 pkg ranch dip dry mix
1 cup chunky style salsa
1/4 cup peach preserves
1 1/2 tsp dried cilantro
1/4 pound cooked chicken, cut into small chunks
1 cup shredded cheddar cheese
8 slices bacon, cooked and chopped
1 can (16.3 oz) refrigerated buttermilk biscuits
In small bowl, mix sour cream, 1 sliced green onion and 1 Tbsp of dry ranch dip mix. In another small bowl, mix salsa, preserves and 1/2 tsp cilantro. In medium bowl, mix chicken, cheese, bacon, remaining green onions, cilantro and ranch dip mix.
Separate dough into 8 biscuits; roll each into a 5 inch round. Place each rolled out biscuit into large ungreased muffin cup and press against sides leaving a 1/4 inch rim. place 1/2 tsp of sour cream mix in each cup. Divide chicken mix among each of the cups. Drizzle each chicken pie with 1 tsp salsa. Cook at 350 for 20-30 minutes or until biscuits are golden brown. Top each biscuit pie with 1 Tbsp shredded cheddar and another drizzle of salsa.
Serve with additional sour cream and salsa.
Serves 4
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