Ingredients
1
avocado, pitted, peeled and cut into 1/2-inch cubes
1
large lemon (2 teaspoons grated peel and 4 1/2 teaspoons juice)
1
box (10 oz) frozen corn & butter sauce
6
oz bulk chorizo sausage, crumbled
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
2
tablespoons vegetable oil
1
cup shredded pepper Jack cheese (4 oz)
Preparation
Heat oven to 300°F. In small bowl, mix avocado, lemon peel, lemon juice, 1/8 teaspoon kosher salt and 1/8 teaspoon pepper. Cover and refrigerate. Microwave corn as directed on box. Pour into medium bowl.
Meanwhile, in 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain on paper towels. Wipe skillet clean. Add sausage to corn.
Separate dough into 8 biscuits; cut each biscuit evenly into 3 wedges. Press or roll each wedge to form 3-inch round.
In same skillet, heat 1 1/2 teaspoons of the oil over medium heat. Add 6 biscuit rounds; cook 1 to 2 minutes on each side or until golden brown and cooked through. Place on ungreased cookie sheet; keep warm in oven. Repeat with remaining biscuit rounds, adding 1 1/2 teaspoons oil to skillet for each batch.
Top each biscuit round with 1 tablespoon sausage mixture and 2 teaspoons cheese. Bake 4 to 5 minutes or until heated through and cheese is melted. Top each evenly with avocado mixture. Serve warm.
