TEX-MEX BISCUITS
I love cooking with green chilies because they add so much flavor to ordinary dishes. Once while making a pot of chili, I had some green chilies left over and mixed them into my biscuit dough, creating this recipe. The fresh-from-the-oven treats are a wonderful accompaniment to soup or chili. -Angie Trolz, Jackson, Michigan
Provided by Taste of Home
Time 20m
Yield about 1 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, combine biscuit mix and milk until a soft dough forms. Stir in cheese and chilies. Turn onto a floured surface; knead 10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 125 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 353mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
GRILLED TEX-MEX CHICKEN SANDWICH
Why go for the same old grilled cheese sandwich when you can have this flavorful sandwich instead? Even better served with an ice cold Mexican beer.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix lime juice, oil, and pepper in bowl. Add chicken and toss to coat. Let marinate at room temperature 30 minutes.
- Place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.
- Heat broiler.
- Mix avocado, tomato, chile, and onion in second small bowl.
- Place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. Let cool 5 minutes, then slice on diagonal.
- Top 4 slices bread with avocado mixture and then chicken. Top with bean puree and cheese and then remaining bread. Gently press sandwiches together. Brush both sides of sandwiches with butter.
- Heat large skillet over medium-high heat. Add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. Repeat with remaining sandwiches. Serve hot.
TEX-MEX BREAKFAST SAUSAGE CUPS
OUT OF THIS WORLD DELICIOUS!! Incredible flavor! Quick and easy! Great fix-ahead item for busy people. Freeze, then microwave. Pretty muffin cup to serve overnight guests for breakfast!
Provided by Seasoned Cook
Categories Breakfast
Time 27m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Fry sausage and crumble.
- Generously spray vegetable oil on a muffin tin. Press biscuits into 5 holes to form a cup with edges extending out of top.
- Evenly divide crumbled sausage to each biscuit-formed cup. Beat egg with milk. Spoon 1 tablespoon of egg mixture over sausage. Add 1 tablespoon of salsa onto sausage. Top each with shredded cheese. To prevent any spills, place muffin tin on top of a cookie sheet pan while baking.
- Bake in a 350 degree oven for 17 minutes or until done.
- Note: Can be easily doubled. Purchase another 10.2 oz can of 5 biscuits. (The larger size only has 8 biscuits per can.) For best results use Grands size biscuits only.
Nutrition Facts : Calories 397.9, Fat 25.7, SaturatedFat 9.2, Cholesterol 76.1, Sodium 1183.6, Carbohydrate 27.6, Fiber 0.7, Sugar 4.9, Protein 13.7
TEX-MEX CLUB SANDWICH
My family loves spicy food and these have a bit of a kick. You can tone it down a bit by leaving out the jalapeno and exchanging some other cheese for the Pepper Jack.
Provided by Sandy in Oklahoma
Categories Lunch/Snacks
Time 4h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Sandwich Spread:.
- In a medium mixing bowl, mix together until well blended the mayonnaise, sour cream, sugar, cilantro, red onion, garlic and jalapeno. Add salt and pepper to taste. Chill for at least 4 hours or as long as overnight to let flavors blend.
- Building Sandwiches:.
- Very lightly toast the 8 slices of bread. Spread the sandwich spread mixture on one side of each toasted slice. On 4 slices of prepared bread layer the turkey, ham, jack cheese, Colby cheese, tomato slices, avocado slices and black olives. Top with remaining 4 slices of prepared bread.
- Using a sharp serrated bread knife, cut each sandwich on diagonal from corner to corner. Make 2nd cut on opposite corner, making 4 sandwich segments. Secure segments with toothpicks and serve.
Nutrition Facts : Calories 1351, Fat 80, SaturatedFat 33.3, Cholesterol 188.3, Sodium 3235.1, Carbohydrate 96.3, Fiber 11.2, Sugar 9.4, Protein 66.8
TEX-MEX CHEESE BISCUITS
These moist, tender and flavourful biscuits are perfect served warm on the side with a bowl of soup or chili. They even make a nice change from a sandwich in a packed lunch.
Provided by Chef mariajane
Categories Breads
Time 15m
Yield 12 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F Line a large baking sheet with parchment paper or butter lightly.
- In a measuring cup or bowl, whisk together milk, vinegar and chili powder; set aside.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in 1 cup of the cheese and corn (if using). Pour in Milk mixture; stir with fork just until a soft, sticky dough forms. Drop dough by large spoonfuls onto prepared baking sheet; sprinkle tops with remaining cheese. Bake for about 15 minutes or until golden brown and firm to the touch. Transfer to rack to cool slightly. Serve warm.
- COOKING TIP: Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in a 350F oven for about 15 minutes before serving.
Nutrition Facts : Calories 151.8, Fat 6.4, SaturatedFat 3.9, Cholesterol 17.1, Sodium 293.2, Carbohydrate 20.5, Fiber 0.9, Sugar 1.2, Protein 3.2
TEX-MEX BISCUIT SANDWICHES
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, combine roast beef, taco sauce, barbecue sauce, green onions, 1/4 cup olives and cheese set aside.Separate dough into 10 biscuits. Dip both sides of each biscuit in cornmeal. Press or roll out each to 5-inch circle. Place 5 circles on ungreased cookie sheet. Spoon about 1/4 cup of roast beef mixture onto center of each circle. Brush edges lightly with water. Place remaining 5 biscuit circles over roast beef mixture. Press edges with fork to seal. Using back of tablespoon, make indentation in center of each sandwich. Sprinkle sandwiches with remaining cornmeal.Bake at 350°F. for 14 to 22 minutes or until golden brown. Remove from oven gently repeat indentation if necessary. Fill each with heaping tablespoon of sour cream. Garnish each with 2 pimiento slices and 2 ripe olive slices.Nutrition Per Serving: Calories 380 Protein 13g Carbohydrate 35g Fat 21g Sodium 1070mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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