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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 60 |
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This recipe is from the 2010 Pillsbury Bake Off contest. Ingredients:
1 (9 ounce) box green giant frozen chopped spinach, thawed, squeezed to drain |
1 (10 ounce) can diced tomatoes and green chilies, undrained |
1 (8 ounce) package cream cheese, softened |
1 cup sour cream |
1/2 teaspoon taco seasoning mix (from 1-oz package) |
40 to 45 nacho cheese flavored tortilla chips |
2 (12 ounce) cans pillsbury grands junior golden layers refrigerated buttermilk biscuits (20 biscuits) |
1 cup finely shredded mexican blend cheese (4 oz) |
Directions:
1. Heat oven to 375°F Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
2. Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
3. Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup.
4. Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
5. To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.
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