Chipotle-Chicken Sandwiches

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.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 6  tablespoons  vegetable oil
• 1⁄4 cup  diced red bell pepper
• 1⁄4 cup  diced green bell pepper
• 1⁄2 cup  diced onion
• 1⁄4 cup  diced celery
• 1  tablespoon  finely chopped garlic
• 1 1⁄2 cups mayonnaise or 1 1⁄2 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
• 1⁄4 cup  chopped fresh chives
• 2  tablespoons  chopped fresh parsley
• 1  egg, beaten
• 1  cup  unseasoned breadcrumbs
• 1 (16 1/3ounce) can  pillsbury 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.