email this pageIngredients
1 (10-count) can buttermilk biscuits
1 (5-count) can buttermilk biscuits
1 (16-ounce) jar chunky salsa
1 bunch green onions (scallions), chopped
1 cup shredded reduced-fat Monterey Jack cheese
Instructions
1 (5-count) can buttermilk biscuits
1 (16-ounce) jar chunky salsa
1 bunch green onions (scallions), chopped
1 cup shredded reduced-fat Monterey Jack cheese
1. Preheat oven to 350 degrees.
2. Separate the biscuits and cut each into quarters. In a large mixing bowl, toss the biscuits with the salsa, green onions, and cheese. Transfer this mixture into a 13 x 9-inch baking dish coated with nonstick cooking spray.
3. Bake, uncovered, for 30 minutes, or until the middle is fully cooked. Serve hot from oven. Serves 8 to 10.
Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.
Nutritional Information
2. Separate the biscuits and cut each into quarters. In a large mixing bowl, toss the biscuits with the salsa, green onions, and cheese. Transfer this mixture into a 13 x 9-inch baking dish coated with nonstick cooking spray.
3. Bake, uncovered, for 30 minutes, or until the middle is fully cooked. Serve hot from oven. Serves 8 to 10.
Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.
150 calories, 3g fat, 6g prot., 21g carbs., 1g fiber, 643mg sodium.
