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1. Gather Your Ingredients: Start by assembling all the necessary ingredients for both the biscuit dough and the fajita filling. You'll need: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup cold butter, cubed - 3/4 cup milk - 1 cup cooked chicken or beef, diced - 1/2 cup bell peppers, diced (red, green, or a mix) - 1/2 cup onion, diced - 1 tablespoon fajita seasoning - Shredded cheese (optional)

Mini Fajita Biscuit Bombs

Discover the delicious fusion of flavors with Mini Fajita Biscuit Bombs! These bite-sized snacks combine the classic taste of Mexican fajitas, featuring savory chicken, colorful bell peppers, and spices, all wrapped in flaky biscuit dough. Perfect for gatherings, family dinners, or a quick snack, they are easy to make and sure to impress. Get ready to treat yourself and your loved ones to a flavorful experience that celebrates culinary creativity!
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Ingredients
  

2 cans (8 oz each) refrigerated flaky biscuit dough

1 pound chicken breast, diced

1 tablespoon olive oil

1 packet (1 oz) fajita seasoning

1 bell pepper, diced (any color)

1 small onion, diced

1 cup shredded cheddar cheese

1 cup sour cream (for serving)

2 tablespoons fresh cilantro, chopped (optional for garnish)

1 egg (for egg wash)

Cooking spray

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray.

    Cook the Chicken: In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken breast and cook until lightly browned and cooked through (about 5-7 minutes).

      Add Vegetables and Seasoning: Stir in the diced bell pepper and onion, cooking for another 3-4 minutes until the vegetables are tender. Sprinkle the fajita seasoning over the mixture and stir to combine. Remove from heat and let cool slightly.

        Prepare Biscuit Bombs: Open the biscuit dough and separate the biscuits. On a clean surface, flatten each biscuit with your hands into a round disc.

          Fill Biscuits: Place a spoonful of the chicken and veggie mixture in the center of each biscuit, then top with a sprinkle of shredded cheddar cheese.

            Seal the Bombs: Fold the edges of the biscuit dough over the filling and pinch to seal completely. Place the seam side down into the greased muffin tin.

              Egg Wash: In a small bowl, beat the egg and brush it over the tops of the biscuit bombs for a golden finish.

                Bake: Bake in the preheated oven for 15-18 minutes, or until the biscuit bombs are puffed up and golden brown.

                  Serve: Remove from the oven and let cool for a few minutes. Serve warm with sour cream and garnish with fresh cilantro if desired.

                    Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 12 servings