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I can’t think of a day without a touch of green spicy chili. I like to add chilies in my curries, savories or salad. Giving spicy touch to my dish is important to me, otherwise everything taste bland to me and my family. When comes to canned green chilies I like to use LA MORENA® Whole Jalapeños(7oz & 28oz) in my recipe. Now I wanted to try Jalapeño Cheddar biscuits with my vegetarian chili.
I have been hooked on LA MORENA® Whole Jalapeños after trying Mexican salad with it. I thought if I can use it in my salad why don’t I try to bake and cook with it. So I tried to rediscover the taste of LA MORENA® with my Jalapeno cheddar biscuits. As you know LA MORENA® continues to provide the highest quality traditional flavors for over 45 years, and is also as a leader in the chilies and peppers category. LA MORENA® has been providing US consumers with the highest quality products made in the style and with the taste of the authentic Mexican home and traditional recipes for over four decades. I find out that you can make both traditional as well as American classics with it. I tried biscuits with LA MORENA® Whole Jalapeños. Marriage between Jalapeños and cheddar is like chalk and cheese, yes if you mix both they make a wonderful combo.
Biscuits are a tradition of Southern America, without them, they can hardly think about any family get together. You can serve them with any gravy, chili or even with butter and honey. Trust me this Jalapeño Cheddar Biscuits tastes great as a standalone. You can serve biscuit for breakfast, lunch, dinner and even for a random snack. To make this recipe, I bought LA MORENA® whole Jalapenos (7oz & 28oz), from the local Fiesta store. Along with LA MORENA® Chipotle peppers in abodo (7oz & 13oz) sauce, I am going to make a salsa with it. I read that we can drizzle abodo in chichuahua cheese and that can be eaten as snack.
My Jalapeño Cheddar Biscuits is a simple recipe, heat from Jalapeño balance perfectly with cheesy Cheddar in a winning combination. I used 4 tablespoons of LA MORENA® whole Jalapenos which I chopped into small pieces and added to the dough. These are perfect heat and even my 8 year old was happy to try it.
These are best out of the oven; you can even have them reheated and they will remain soft and flaky.
Give it a try and let me know how it turned out. This is going to be one of your favorite biscuits.
Jalapeño Cheddar Biscuits
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons cold butter
- 3/4 cup milk
- 1 cup 4 ounces shredded sharp cheddar cheese
- ¼ cup LA MORENA® whole Jalapenos diced in ¼ inch pieces you can use 3 tablespoon if you want less heat
- n a large bowl, combine the flour, baking powder, salt, pepper. Cut in butter and mix until mixture resembles coarse crumbs. Then add cheese and jalapeno and milk and mix well
- Turn onto a lightly floured surface; knead few times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 inch apart on an ungreased baking sheet lined with parchment paper. .
- Bake at 450 °F for 12-14 minutes or until golden brown. When it comes out from the oven, brush with melted butter.
- Serve warm.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.