Ingredients
2
cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
1
teaspoon Watkins™ Chili Powder
1
cup shredded Cheddar cheese (4 oz)
1/2
cup pickled sliced jalapeño chiles, drained
1/2
cup chunky-style salsa
1/2
cup sour cream
4
medium green onions with tops, chopped (1/4 cup)
Preparation
Heat waffle maker. (Waffle makers without a nonstick coating may need to be sprayed with Crisco® Original No-Stick Cooking Spray before biscuit is added.)
Separate dough into 10 biscuits. Press or roll each biscuit to form 5-inch round. Sprinkle chili powder evenly over biscuits. Place 1 biscuit chili powder side up on waffle maker. Sprinkle 1 rounded tablespoon cheese evenly over biscuit; top with 4 to 5 jalapeño chile slices. Sprinkle 1 rounded tablespoon cheese evenly over jalapeño chile slices; top with another biscuit round, chili powder side down. Close lid of waffle maker.
Bake about 2 minutes or until golden brown. Carefully remove waffle. Repeat with remaining biscuits, cheese and jalapeño chile slices.
Serve waffle melts topped with salsa, sour cream and green onions.
