Mr. food's mexican biscuit bake
Yield: 21 Servings
Ingredients:
- 2 tb Butter
- 1 ea (17.3 ounces) refrigerated - buttermilk biscuits - (8 biscuits)
- 1 ea (10.8 ounces) refrigerated - buttermilk biscuits - (5 biscuits)
- 16 oz Md "thick and chunky" salsa - (1¾ cups)
- 1 Plus 1 cup salsa for garnish - (optional)
- 12 oz (3 cups) shredded Monterey - Jack cheese
- 1/2 c Chopped green bell pepper
- 1/2 c Sliced scallion
- 2 1/4 oz Sliced black olives
Instructions:
drained ======================================================= ============== ==== == Preheat the oven to 375°F. Melt the butter in a 9" x 13" glass baking dish then evenly coat the baking dish with the butter. Separate all of the biscuit dough into a total of 13 biscuits. Cut each biscuit into eight pieces and place the pieces in a large 1¾ cups salsa. Spoon evenly into the butter-coated baking dish. Sprinkle with the cheese peppers scallions and olives. Bake for 35 to 45 minutes or until the edges are deep golden brown and the center is set. Let stand for 15 minutes then cut into sq NOTE: This is great for snacktime lunchtime or even as a dinner side dish! And don't be afraid to substitute a milder or hotter salsa or even to use mozzarella cheese instead of Monterey Jack. It'll be like your own Mexican fiesta!
