Jalapeño Biscuit and Chorizo Queso Gravy Skillet

Ingredients

Chorizo Gravy

1

tablespoon butter

1

lb bulk chorizo sausage

1/4

cup Gold Medal™ all-purpose flour

3

cups milk

1

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

1

can (4.5 oz) Old El Paso™ chopped green chiles

4

oz Kraft™ Velveeta™ original cheese, cubed

1 1/2

cups shredded Cheddar cheese (6 oz)

Jalapeño Biscuits

2 1/4

cups Original Bisquick™ mix

1

medium jalapeño chile, seeded and finely chopped (3 tablespoons)

2/3

cup milk

2

tablespoons butter, melted

Steps

• 1

  Heat oven to 400°F.
• 2

  In ovenproof 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add chorizo; cook 7 to 8 minutes, stirring frequently, until no longer pink. Sprinkle with flour; cook and stir 1 to 2 minutes. Stir in 3 cups milk, the tomatoes and green chiles. Heat to simmering; simmer 2 to 3 minutes or until slightly thickened. Add Kraft™ Velveeta™ cheese; stir until melted. Remove from heat; stir in shredded Cheddar cheese.
• 3

  In medium bowl, mix Bisquick™ mix and jalapeño chiles. Add 2/3 cup milk and 2 tablespoons melted butter; stir until just combined. Drop biscuit dough into 10 biscuits on top of gravy in skillet. Bake 18 to 22 minutes or until biscuits are golden brown and cooked through.