QUESO TACO BOMBS

oh-yes-we-did-queso-taco-bombs_01

Ingredients

2
cups taco-flavored tortilla chips
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
16
cubes (1 inch) Mexican prepared cheese product with jalapeño peppers (about half of 16-oz loaf)
Canola oil for deep frying

Directions

  1. Using food processor or resealable plastic bag and rolling pin, crush tortilla chips into fine crumbs. Set aside.
  2. Separate dough into 8 biscuits; cut each in half. Gently stretch each biscuit half around 1 cube of cheese; pinch to seal well.
  3. Coat each stuffed biscuit evenly and completely with crushed chips.
  4. In deep fryer or 3-quart heavy saucepan, heat oil to 350°F. Fry 2 stuffed biscuits at a time until golden brown on all sides. Remove from oil to paper towels to drain. Cool slightly before serving.

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