Chipotle-Chicken Sandwiches

Pillsbury® Grands!® biscuits make a flaky bed for Mexican-inspired chicken patties flavored with taco seasoning and chipotle chile in this delectable Bake-Off® recipe.

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Servings 8

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( 40 ) Ratings

40 Ratings

5 Stars

4 Stars 24%

3 Stars 10%

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e951da81-1d1d-49b6-955e-a97d35460421

Bake-Off® Contest 44, 2010

Tony Fusaro Jr

Baldwin, New York

ingredients 16
Prep Time 35 min
Total Time 35 min

Ingredients

6: tablespoons Crisco® Pure Vegetable Oil

1/4: cup diced red bell pepper

1/4: cup diced green bell pepper

1/2: cup diced onion

1/4: cup diced celery

1: tablespoon finely chopped garlic

1 1/2: cups mayonnaise or salad dressing

1: package (1 oz) taco seasoning mix

1: chipotle chile in adobo sauce (from 7-oz can), seeded, finely chopped (2 teaspoons)

3: cups diced cooked chicken

1/4: cup chopped fresh chives

2: tablespoons chopped fresh parsley

1: LAND O LAKES® Egg, beaten

1: cup Progresso® bread crumbs

1: can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)

2: tablespoons LAND O LAKES® Butter, melted

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Directions

1 In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add red and green bell peppers, onion and celery; cook 4 to 6 minutes, stirring occasionally, until tender. Stir in garlic; cook 2 to 3 minutes, stirring occasionally, until garlic is tender. Remove from heat; cool 10 minutes.
2 Meanwhile, in small bowl, mix 1 cup of the mayonnaise, 1 tablespoon of the taco seasoning and chipotle chile; set aside.
3 Heat oven to 350°F. In medium bowl, mix cooked vegetables, chicken, chives, parsley, egg, 1 tablespoon of the taco seasoning, 1/2 cup of the bread crumbs and remaining 1/2 cup mayonnaise; set aside.
4 Separate dough into 8 biscuits. Gently flatten each biscuit to 3 inches in diameter; place on ungreased cookie sheet. Brush butter on tops of biscuits; sprinkle with 1 tablespoon of the taco seasoning. Bake as directed on can; keep warm.
5 Meanwhile, in same skillet, heat remaining 1/4 cup oil over medium heat. In shallow dish, mix remaining 1/2 cup bread crumbs and taco seasoning. Shape chicken mixture into 8 patties, 1/2 inch thick. Coat patties completely with crumb mixture. Cook patties in oil 5 to 6 minutes, turning once, until golden brown. Remove patties from skillet; drain on paper towels.
6 Split biscuits; spread 1 tablespoon mayonnaise mixture on split sides of each biscuit. Place patties between biscuit halves. Serve with remaining mayonnaise mixture.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 780
Calories from Fat: 530),

% Daily Value

Total Fat: 59g; 59%
(Saturated Fat 12g, 12% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 90mg; 90%;
Sodium: 1100mg; 1100%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 1g 1% Sugars 8g 8% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 6%;
Iron: 15%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 1/2 Fat;