|Preparation Time:||15 minutes|
|Cook Time:||18 minutes|
|2||(12 ounce) can||refrigerator biscuits|
|1||(9 ounce) package||prepared chicken strips, southwestern flavor, diced|
|1||cup (6 ounces)||shredded Monterey Jack cheese|
|1||(14.5 ounce) can||Red Gold® Petite Diced Tomatoes with Green Chilies, drained|
or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes w/Lime Juice & Cilantro, drained
- Preheat oven to 400o F. Coat 20 muffin cups with cooking spray. Separate biscuits into 20 biscuits. Place in muffin cups; press to cover bottom and sides.
- In a bowl combine chicken, cheese, onion and RED GOLD® PETITE DICED TOMATOES with GREEN CHILIES; mix well. Spoon 2 tablespoons of mixture into each muffin cup; press gently with back of spoon.
- Bake 13 to 18 minutes or until golden brown. Garnish with fresh cilantro. Option: Add 1(4.5 ounce) can chopped green chilies for a spicier flavor.