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
– (1? 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, 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 1? 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!
Yields
21 Servings