- 1 can (7.5 oz) Pillsbury™ Country Style™ refrigerated biscuits
- 1 package Old El Paso™ fajita seasoning mix
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1 tablespoon vegetable oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup water
- 2 cups shredded Colby-Monterey Jack cheese blend
Step 1 Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Step 2 Separate dough into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Sprinkle with 1 tablespoon of the fajita seasoning mix; toss to coat. Set aside.
Step 3 Heat 10-inch skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly or until cooked to your liking. Remove peppers and onion from skillet; keep warm.
Step 4 Return same skillet to medium heat. Add oil and chicken; cook on each side until browned and no longer pink in center. Sprinkle remaining fajita seasoning mix over chicken. Add water; cook and stir until sauce thickens. Return peppers and onion to skillet; stir to coat.
Step 5 Spoon chicken, peppers and onion into baking dish. Top with seasoning-coated biscuit pieces.
Step 6 Bake 20 minutes or until biscuit pieces are thoroughly baked and light golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted.
Expert TipsTop with any additional fajita fixin’s that you enjoy such as sour cream, diced tomato, chopped fresh cilantro and lime wedges.
Substitute the chicken with an equal amount of steak strips, or bulk up the veggies and leave out the protein for a tasty snack!