Chipotle-Chicken Sandwiches

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READY IN: 1hr 10mins
Recipe by Pinay0618

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. Recipe is one of the 100 2010 finalists in the contest, submitted by Tony Fusaro, Jr.

Ingredients Nutrition

  • 6 tablespoons vegetable oil
  • 14 cup diced red bell pepper
  • 14 cup diced green bell pepper
  • 12 cup diced onion
  • 14 cup diced celery
  • 1 tablespoon finely chopped garlic
  • 1 12 cups mayonnaise or 1 12 cups salad dressing
  • 1 (1 ounce) package taco seasoning mix
  • 1 chipotle chile in adobo, seeded, finely chopped (from 7-oz can)
  • 3 cups diced cooked chicken
  • 14 cup chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 egg, beaten
  • 1 cup unseasoned breadcrumbs
  • 1 (16 1/3 ounce) canpillsbury grands flaky layers refrigerated original biscuits (8 biscuits)
  • 2 tablespoons land o lakes butter, melted

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.

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