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16 servings
Original recipe yields 16 servings
Chipotle Cream
1 lb. hot pork sausage
1 can (10 oz.) diced tomatoes and green chiles
1 tsp. cumin
3/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
1 can jumbo refrigerated biscuits
1 egg, lightly beaten
1/2 cup sour cream
2 canned chipotle peppers in adobo sauce, minced
1/2 tsp. garlic salt
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Let's Make It
1
Preheat oven to 350ºF.
2
Spray a cookie sheet with vegetable oil cooking spray; set aside.
3
In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.
4
Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.
5
Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
Chipotle Cream
6
In a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.
Kitchen Tips
Tip 1
Recipe Submitted by Real Women of PHILADELPHIA Contestant
Stacey Shields
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0g
Sodium 0g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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