Light and fluffy little bites with a kick of heat. Easy and delicious, they won’t last long! This recipe is such a creative use of a muffin tray. Cheese and jalapeno peppers have never been happier together. This spicy dish is made better with Frank's Red Hot Sauce, and is made infinitely easier with Maple Leaf Prime's fully cooked Chicken Breast Strips.
|1||(400 g) Package Maple Leaf® Prime® Fully Cooked and Sliced Chicken Breast Strips, chopped|
|1/2||Red pepper, finely diced|
|3 tbsp||(45 mL) Chopped pickled jalapeno peppers|
|1 cup||(250 mL) Grated Cheddar cheese, divided|
|1/2 cup||(125 mL) Franks® Red Hot® Kickin’ BBQ™ Sauce|
|1||(340 g) Package refrigerator country biscuits|
|Chopped green onion for garnish|
PREHEAT oven to 375°F (190°C). Lightly grease 20 non-stick mini muffin cups with non-stick cooking spray.
MIX chicken, red pepper, jalapenos, ¾ of the grated cheese and Franks® Red Hot® Kickin’ BBQ™ Sauce in a small bowl.
OPEN the biscuits and cut each in half. Stuff each biscuit half into a mini muffin cup. Press a well in the center, pushing the dough up the sides. Fill each biscuit with about 1 tbsp (15 mL) of filling.
BAKE in the preheated oven for 15 minutes. Sprinkle with cheese and continue to bake for an additional 5 minutes. Garnish with green onions and serve hot.
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