1
lata (16.3 oz) de bisquets en masa refrigerados Pillsbury® Grands!® Flaky Layers
1
taza de pollo picado
1
taza (from 15-oz can) de frijoles negros Progresso®, escurridos
1/2
taza de salsa Old El Paso® Thick 'n Chunky o la de tu preferencia (que no sea completamente liquída)
1/4
taza de cilantro fresco picado
1/4
cucharadita de comino molido
2
cebollitas de cambray (green onions), picadas (2 cucharadas)
1/2
taza de pimiento verde o rojo cortadas en juliana
1 1/2
tazas de queso Cheddar rallado (6 oz)
Garnish, if desired
1/2
taza de crema agria
1/2
taza de guacamole
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Instrucciones
1
Precalienta el horno a 350°F. Separa la masa en 8 bisquets. En una charola o bandeja para galletas sin engrasar, presiona o amasa cada bisquet en circulos de 5 1/2 pulgadas.
2
En un tazón hondo mediano, mezcla el pollo, los frijoles negros, la salsa, el cilantro, y el comino. Reparte ésta mezcla uniformemente entre los bisquets dejando una orilla de 1/4 de pulgada sin la mezcla (como mini pizzas). Agrega la cebolla, el pimiento en tiras julianas y el queso.
3
Hornea de 20 a 24 minutos o hasta que los bisquets estén dorados y el queso gratinado. Adorna con la crema y el guacamole.
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