Description
Salsa Biscuit Chicken Pockets
Ingredients
2 cups cooked, shredded chicken
1 cup salsa (your favorite kind)
1/2 cup black beans, drained and rinsed
1 cup shredded cheddar cheese
1 tsp taco seasoning
1 can (16.3 oz) refrigerated biscuits (8 biscuits)
Directions
Prepare the filling: In a bowl, mix shredded chicken, salsa, black beans, cheddar cheese, and taco seasoning until well combined.
Flatten the biscuits: On a floured surface, flatten each biscuit into a 4-5 inch round.
Fill and seal: Place 2 tablespoons of the chicken mixture in the center of each biscuit. Fold the edges over and pinch tightly to seal.
Bake: Place the stuffed biscuits seam-side down on a greased baking sheet. Bake at 375°F (190°C) for 12-15 minutes or until golden brown.
Serve: Let cool slightly before serving. Enjoy with a side of Spanish rice or a fresh salad!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 pockets
Calories: 210 kcal per pocket
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