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Chipotle Sausage Poblano Toad in the Hole Biscuits

A rich, flaky appetizer topping a cored biscuit with a cream cheese, poblano chipotle sausage blend.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 2 - 3 Amylu Chipotle Chicken Sausages
  • 3 Poblanos roasted & seeded
  • Pillsbury Grands Biscuits
  • 16 ounces Lite Cream Cheese softened
  • 1/2 cup fat free Greek yogurt
  • 4 - 6 ounces Quesadilla cheese
  • 6 - 8 ounces Mexican cheese blend

Instructions

Poblanos

  1. Drizzle the poblanos with olive oil and Kosher salt.
  2. Place in a 400 degree oven for 30 - 40 minutes (until charred).
  3. Let cool. Scrape off or peel the outer layer, seed and dice.
  4. Cut the sausages in small pieces and grill to get some color on them.
  5. Cook the biscuits according to the box instructions.
  6. Core out the center with your fingers.
  7. Combine the cream cheese, Mexican cheese blend, yogurt, poblanos and sausage. Mix well.
  8. Finish by take the cream cheese blend and drop a generous amount in the hole of the biscuit.
  9. Top with a little more of each of the cheeses.
  10. Place on a baking tray into a 325 oven for 2 - 3 minutes. Just until you get a good melt.
  11. Serve and enjoy!