Sunday, August 30, 2009

Chicken and Lime Fiesta Rolls


2 (16.3-oz.) Pillsbury® Grands! Flaky Layers Butter Tastin Biscuits
2 tablespoons salted butter (optional- chips will stick without butter)

CRUNCHY TOPPING
1 cup crushed tortilla chips (leftover taco shells would also work great!)
2 teaspoons cilantro, finely chopped
½ teaspoon paprika

FILLING
4 green onions, chopped (entire onion)
1 cup cubed cooked chicken
½ bunch cilantro, chopped
¼ cup salsa
5 teaspoons lime juice
1/4 cup ranch dressing
1 (4.5-oz.) can green chilies
1 teaspoon garlic powder
1 teaspoon lime zest
½ cup pepper jack cheese, grated
2 tablespoons bacon, cooked and crumbled

Heat oven to 350º F. Grease a 9×13- inch pan. In a small bowl combine all of the crunchy topping ingredients; set aside. In a medium bowl combine all the filling ingredients. Spread each biscuit into a 4 inch circle. Place an 1/8th of the filling in the center of each biscuit round. Place another biscuit round on top of rounds with filling and seal edges using a fork.  Dip each biscuit into melted butter and then into the crunchy topping mixture. Place in baking pan. Bake at 350º F. for 15-20 minutes or until lightly browned. Serve warm.

Yield: 8 servings

*I entered this recipe into the Pillsbury bakeoff a few years ago.  I do not personally enjoy the flavor found in processed refrigerated biscuits.  I prefer this filling served in flour tortillas.  However, when I served it to my guests recently they all preferred biscuits over tortillas. 

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