(adapted from Betty Crocker ~ ingredient additions; size & timing changes)
1 can (7.5 oz) refrigerated biscuits (8-10 biscuits) ~large fluffy ones are best
1 package fajita seasoning mix ……………………….1/2 cup diced onion
1/2 cup diced red bell pepper or 2 small sweet red peppers
1/2 cup diced green bell pepper ………………………1 TB olive oil
1 tsp. crushed or minced garlic………………………..2 TB chopped fresh cilantro
1 to 1-1/2 lbs. boneless, skinless chicken ~ cut into bite-sized pieces
1/2 tsp. crushed or cracked red pepper………………1/2 cup water
2 cups shredded Fiesta or Colby-Monterey Jack cheese blend
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Heat oven to 375°. Lightly spray 7x12” pan with cooking spray.
Separate dough into individual biscuits. Cut each biscuit into quarters; place in medium bowl. Sprinkle with 1 TB of the fajita seasoning mix; toss to coat. Set aside.
Heat a skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly. Remove peppers and onion from skillet; keep warm.
Return same skillet to medium heat. Add oil, garlic and chicken; just cook until chicken is lightly browned and not pink (it will cook later in the oven). Sprinkle remaining fajita seasoning mix and cracked red pepper over chicken. Add water; cook and stir until sauce thickens. Return peppers and onion, with the cilantro (reserve a little to sprinkle on top before serving) to skillet; stir to coat.
Spoon chicken, peppers and onion into baking dish. Top with seasoning-coated biscuit pieces. Bake 14-18 minutes or until biscuits are light golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Sprinkle with reserved cilantro before serving. Serves 2-3
NOTE: My Pico de Gallo (fresh salsa) is excellent on this. You can search by keyword, or find in my Recipes.