1 can (4.5 ounces) Old El Paso chopped green chiles
1/2 cup sour cream
1 medium tomato, cut into 8 thin slices
Shredded lettuce
Instructions
Heat oven to 375 degrees F.
With top edge of custard cup as a pattern, cut out round from each cheese
slice.
In each round, cut out small triangles for eyes and nose, and small shape
for mouth to resemble jack-o'-lantern. Set aside.
Spray outside bottom and sides of eight 6-ounce custard cups lightly with
cooking spray.
Separate dough into 8 biscuits. Roll or pat each biscuit into 4 1/2-inch
round.
Place biscuit rounds over outside of sprayed cups; press to fit over bottom
and part way down sides of cups.
Place cups, upside down, in ungreased 15 x 10-inch pan with sides.
Bake for 15 to 20 minutes or until deep golden brown.
Meanwhile, in medium saucepan, cook taco sauce with chicken, corn and chiles
over medium heat for 10 to 15 minutes, stirring occasionally, until mixture
is thoroughly heated.
Stir in sour cream. Cook for 3 to 5 minutes, stirring frequently, just until
thoroughly heated.
Remove pan from oven. Carefully remove biscuit cups from custard cups; place
biscuit cups, right side up, in same baking pan.
Spoon chicken mixture evenly into each biscuit cup.
Top each with tomato slice and jack-o'-lantern cheese slice.
Return to oven; bake for 2 to 4 minutes longer or until cheese is melted.
Sprinkle tops of cheese with shredded lettuce to resemble hair.
Prep Time: 15 mins | Start to Finish: 2 days 7 hrs | Makes: 8 servings
High Altitude (3500-6500 ft): Cook chicken mixture over medium-low heat. When
biscuit cups have been filled, return to oven; bake 4 to 6 minutes longer or until
cheese is melted.
Recipe and photo credit: Pillsbury - Bake-Off is a registered trademark
of General Mills 2007 and /™ General Mills