2 (12-oz.) cans refrigerated biscuits
1 (9-oz.) pkg. (2 cups) frozen cooked southwestern-seasoned chicken breast strips, thawed & diced
1 (4.5-oz.) can chopped green chiles
4 oz. (1 cup) shredded Monterey Jack
cheese
1 tbsp. instant minced onion
1 cup thick 'n chunky salsa
Fresh cilantro sprigs

Southwestern Chicken Biscuits

1. Heat oven to 400° F. Spray 20 muffin cups with nonstick cooking spray.
2. Separate dough into 20 biscuits. Place 1 biscuit in each sprayed muffin cup; press to cover bottom and sides of cup.
3. In a medium bowl, combine chicken, chiles, cheese, onion and salsa; mix well. Spoon 2 tbsps of this mixture into each dough-lined cup; gently press mixture with back of spoon.
4. Bake at 400° F. for 13 to 18 minutes or until edges are golden brown. Remove from muffin cups. Serve warm garnished with cilantro sprigs.
5. Tip: These tasty snacks can turn into dinner on a warm summer night. Just add some fresh melon slices or berries to the meal to round out the spicy flavors.
   Makes 20 snacks
   Preparation time: 30 minutes