Puffy Chicken Tacos
Quick puffy chicken tacos made with refrigerated biscuits, corn, beans, and shredded chicken for a fun, crunchy taco alternative.
Equipment
- deep fryer or deep heavy saucepan
- Tongs or slotted spoon
- Paper Towels
- Mixing Bowl
- Measuring Spoons
Ingredients
- canola oil for frying, enough to fill deep pan about 2 inches
- 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
- 1 box (10 oz) Green Giant™ Steamers™ Niblets™ frozen corn with butter sauce
- 1 1/2 cups shredded cooked chicken
- 1 cup Progresso™ black beans from 15-oz can, drained and rinsed
- 1/2 teaspoon ground cumin
Instructions
- Pour enough canola oil into a deep fryer or a heavy deep saucepan to reach about 2 inches and heat to 375°F (190°C).
- Separate the biscuits and flatten each one gently with your hands or a rolling pin into a thin round about 4–5 inches across.
- Carefully fry 1–2 flattened biscuits at a time in the hot oil until puffed and golden brown on both sides, about 1–2 minutes per side; transfer to paper towels to drain.
- Meanwhile, heat the frozen corn according to package instructions, then combine it in a bowl with the shredded chicken, drained black beans, and ground cumin; mix to combine and warm through.
- Spoon the chicken, corn, and bean filling onto each fried biscuit shell and serve immediately while shells are warm and puffy.
Notes
- Fry biscuits in small batches to avoid crowding the pan.
- Drain fried shells on paper towels to remove excess oil.
- Use warm filling so shells stay crisp when served.