1 can large refrigerated flaky biscuits
1/2 cup thick and chunky salsa
1 cup diced cooked chicken
1 cup canned black beans, drained and rinsed
1/4 cup chopped fresh cilantro
1/4 teaspoon cumin
2 green onions, chopped
1/2 cup green or red bell pepper strips
1 1/2 cups shredded cheddar cheese
guacamole
sour cream
Separate dough into 8 biscuits (my can had 10). On ungreased cookie sheets, press or roll each biscuit into 5 1/2 inch circle (mine were not that big, maybe 4 inches max). In medium bowl, combine salsa, chicken, black beans, cilantro and cumin; mix well. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with green onions, bell peper strips and cheese.
Bake at 350 degrees for 20 to 24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole.
Recipe courtesy {The Daily Dish}
1/2 cup thick and chunky salsa
1 cup diced cooked chicken
1 cup canned black beans, drained and rinsed
1/4 cup chopped fresh cilantro
1/4 teaspoon cumin
2 green onions, chopped
1/2 cup green or red bell pepper strips
1 1/2 cups shredded cheddar cheese
guacamole
sour cream
Separate dough into 8 biscuits (my can had 10). On ungreased cookie sheets, press or roll each biscuit into 5 1/2 inch circle (mine were not that big, maybe 4 inches max). In medium bowl, combine salsa, chicken, black beans, cilantro and cumin; mix well. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with green onions, bell peper strips and cheese.
Bake at 350 degrees for 20 to 24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole.
Recipe courtesy {The Daily Dish}
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