Jalapeño Biscuit and Chorizo Queso Gravy Skillet
lb bulk chorizo sausage
cup Gold Medal™ all-purpose flour
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
can (4.5 oz) Old El Paso™ chopped green chiles
oz Kraft™ Velveeta™ original cheese, cubed
cups shredded Cheddar cheese (6 oz)
cups Original Bisquick™ mix
medium jalapeño chile, seeded and finely chopped (3 tablespoons)
tablespoons butter, melted
In ovenproof 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add chorizo; cook 7 to 8 minutes, stirring frequently, until no longer pink. Sprinkle with flour; cook and stir 1 to 2 minutes. Stir in 3 cups milk, the tomatoes and green chiles. Heat to simmering; simmer 2 to 3 minutes or until slightly thickened. Add Kraft™ Velveeta™ cheese; stir until melted. Remove from heat; stir in shredded Cheddar cheese.
In medium bowl, mix Bisquick™ mix and jalapeño chiles. Add 2/3 cup milk and 2 tablespoons melted butter; stir until just combined. Drop biscuit dough into 10 biscuits on top of gravy in skillet. Bake 18 to 22 minutes or until biscuits are golden brown and cooked through.
- Jalapeño chiles can vary greatly in heat levels. With that in mind, it’s always good to taste a small bite before adding it into a recipe.
- When purchasing chorizo for this recipe, make sure to get the uncooked Mexican variety, as opposed to the cured Spanish variety.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 7 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.