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In recent years, mini bites and finger foods have taken center stage in the culinary world, captivating the palates of food enthusiasts everywhere. Whether it’s a cozy family gathering, a lively game day, or a festive holiday celebration, these small yet flavorful morsels have become a staple for any occasion. Among the myriad of options available, Mini Fajita Biscuit Bombs stand out as a versatile and crowd-pleasing dish that combines savory ingredients wrapped in a comforting biscuit casing.

Mini Fajita Biscuit Bombs

Mini Fajita Biscuit Bombs are the perfect finger food for any gathering, combining flaky biscuit dough with a savory filling of chicken, vibrant bell peppers, and zesty fajita seasoning. Easy to prepare and bursting with flavor, these delightful bites are sure to please both kids and adults alike. Customize with your favorite ingredients and serve with dipping sauces for an interactive meal. Ideal for parties, potlucks, or a fun weeknight dinner!
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Ingredients
  

2 cans (8 oz each) refrigerated flaky biscuit dough

1 pound boneless, skinless chicken breast, diced into bite-sized pieces

1 tablespoon olive oil

1 packet (1 oz) fajita seasoning mix

1 bell pepper, diced (choose any vibrant color: red, green, or yellow)

1 small onion, diced (yellow or red for sweetness)

1 cup shredded sharp cheddar cheese

1 cup sour cream (for serving)

2 tablespoons fresh cilantro, finely chopped (optional for garnish)

1 egg (for egg wash)

Cooking spray

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). While the oven heats up, generously spray a muffin tin with cooking spray to prevent sticking.

    Cook the Chicken: In a large skillet set over medium heat, pour in the olive oil. Once the oil shimmers, add the diced chicken breast. Sauté the chicken for approximately 5-7 minutes, stirring occasionally, until it is lightly browned and thoroughly cooked.

      Add Vegetables and Seasoning: To the skillet, add the diced bell pepper and onion. Sauté for an additional 3-4 minutes or until the vegetables are soft and aromatic. Sprinkle the fajita seasoning over the chicken mixture and stir well to combine. Remove the skillet from heat and allow the filling to cool slightly.

        Prepare the Biscuit Bombs: Open both cans of biscuit dough and separate the biscuits. On a clean, lightly floured surface, take each biscuit and use your hands to gently flatten it into a round disc about ¼ inch thick.

          Fill the Biscuits: In the center of each flattened biscuit, place a spoonful of the chicken and vegetable mixture. Top it with a generous sprinkle of shredded cheddar cheese.

            Seal the Bombs: Carefully fold the edges of each biscuit over the filling, pinching them together firmly to seal in the delicious goodness. Ensure the seam is facing down, and place each bomb into the greased muffin tin.

              Egg Wash: In a small mixing bowl, crack the egg and beat it until blended. Brush the top of each biscuit bomb with the egg wash to achieve a beautiful golden color once baked.

                Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the biscuit bombs are puffed, golden brown, and fragrant.

                  Serve: Once baked, remove the muffin tin from the oven and let the bombs cool for a few minutes. Serve warm, accompanied by a dollop of sour cream, and garnish with fresh chopped cilantro if desired.

                    Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Makes 12 servings

                      Optional Serving Suggestion: Arrange the biscuit bombs on a colorful platter for a festive presentation, and provide small bowls of sour cream and additional cilantro for dipping on the side. Enjoy!