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Mini Chicken Taco Biscuit Melts are a delightful fusion of flavors and textures that bring a fun twist to traditional taco fare. This dish combines savory ground chicken with the rich creaminess of cheeses, all enveloped in fluffy biscuit dough, making it a perfect choice for various occasions. Whether you're hosting a lively game day gathering, planning a cozy family dinner, or just looking for a quick, satisfying weeknight meal, these mini melts are sure to impress.

Mini Chicken Taco Biscuit Melts

Mini Chicken Taco Biscuit Melts are a flavorful and fun twist on traditional tacos. Combining savory ground chicken with melted cheese, fresh veggies, and fluffy biscuit dough, these delightful bites are perfect for any occasion, from game day to family dinners. Easy to prepare and highly customizable, they encourage sharing and communal enjoyment. With their irresistible taste and wholesome ingredients, these mini melts are sure to impress everyone at the table.
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Ingredients
  

1 lb ground chicken

1 packet taco seasoning (1 oz)

1 cup shredded cheddar cheese

1/2 cup cream cheese, softened

1 can (8 oz) refrigerated biscuit dough (like Pillsbury)

1/4 cup red onion, finely diced

1/4 cup bell pepper, finely diced (any color)

1/4 cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

Olive oil (for cooking)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

    Cook the Chicken: In a large skillet over medium heat, drizzle a teaspoon of olive oil. Add the ground chicken and cook until browned, about 7-10 minutes. Make sure to crumble the chicken as it cooks.

      Add Seasoning and Veggies: Once the chicken is cooked through, add the taco seasoning, red onion, bell pepper, and a splash of water (about 2 tablespoons). Stir well and cook for another 3-5 minutes until the veggies are softened. Season with salt and pepper to taste.

        Incorporate the Cheeses: Reduce heat to low and add the cream cheese and half of the shredded cheddar cheese to the chicken mixture. Stir until the cheeses are melted and fully incorporated. Remove from heat.

          Prepare the Biscuits: Open the biscuit dough and separate each biscuit. On a lightly floured surface, gently flatten each biscuit into a circle about 1/4 inch thick.

            Fill and Fold: In the center of each flattened biscuit, place a generous tablespoon of the chicken taco mixture. Sprinkle a little extra shredded cheese on top, then fold the biscuit over to enclose the filling, pinching the edges to seal well.

              Bake the Melts: Place the filled biscuit pockets on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until golden brown and puffed up.

                Serve: Once out of the oven, let them cool for a couple of minutes. Serve warm with a dollop of sour cream and a sprinkle of fresh cilantro on top.

                  Prep Time, Total Time, Servings:

                    15 minutes | 35 minutes | 12 mini melts