Ingredients

The following ingredients have 8 Servings
  • 1/4 cup butter (melted - divided use)
  • 1/4 cup poblano pepper (diced (can use bell pepper))
  • 1/2 cup onion (diced)
  • 1 teaspoon cumin
  • 1/4 cup cilantro (chopped)
  • 1 can condensed cream of chicken soup
  • 1 cup shredded Cheddar (or Pepper Jack Cheese)
  • 1-1/2 pounds chicken breast (cooked and shredded)
  • 1 recipe Cheddar cheese biscuits (unbaked or use canned biscuit dough)

Instruction

  • Add a little of the butter to a pan and heat until sizzling.
  • Saute the poblano peppers and onion in the butter until tender and onion is translucent.
  • Add the remaining ingredients, except the biscuit dough, and simmer until well blended and the cheese is melted.
  • Pulse in a food processor until chicken is cut small.
  • Set aside.
  • Roll the biscuit dough out about 1/4-inch thick.
  • Cut with a small biscuit cutter.
  • Add a teaspoon or so of the chicken mixture to the middle of the biscuit. More if you're using bigger biscuits.
  • Fold half the dough over the filling to create a half moon and pinch edges to seal.