Sherri's Mexi Biscuits Plus |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is so easy-a great way to spice-up your canned biscuits. Make them your own-think about adding chorizo or your favorite spicy sausage, mushrooms, jalapenos-you get the idea. (If you want, toss the biscuit pieces in the salsa, pour into pan, then top with your additions and cheese-either way is delicious.) Easy to make for a few or for a crowd. Enjoy! Ingredients:
1 (8 count) can large refrigerated buttermilk biscuits (like pillsbury grands) |
1 (5 count) can large refrigerated buttermilk biscuits (like pillsbury grands) |
1 (16 ounce) jar chunky salsa (like pace) |
1/2 cup green bell pepper, chopped |
1/2 cup green onion, chopped |
1 (2 1/4 ounce) can sliced ripe olives, drained |
3 cups shredded monterey jack cheese |
Directions:
1. Preheat oven to 375F and spray 9x13 baking pan w/ Pam.
2. Separate biscuits and cut each biscuit into 8 pieces.
3. Toss with salsa in mixing bowl to coat.
4. Add bell pepper, onions, and olives; blend well.
5. Pour mixture into baking dish and top w/ shredded cheese.
6. Bake for 35-45 minutes or until edges are golden and center is set.
7. Let rest 15 minutes and then cut into squares.
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