Author: Kristi Strain
1 box of Petit Jean Chili
1 package of Grands flaky biscuits
1 package of Petit Jean Grillers
1-2 TBSP Dijon mustard
2 Medium onions sliced and caramelized
1 8oz package of Petit Jean Hot Pepper Cheese shredded
In a 9x13 baking dish spread Petit Jean Chili in the bottom of the dish.
Next, split each of the unbaked biscuits in half and place them in a single layer on top of the chili.
Brush Dijon mustard on each biscuit half to taste.
Split the grillers lengthwise and then in half.
Place half of a griller on each biscuit half.
Top each griller with caramelized onions and then the second half of the biscuit.
Bake in a 350-degree oven for 15 minutes or until the biscuits are golden brown and the chili is bubbling.
Finally, top with Petit Jean Hot Pepper Cheese and place back in the oven until melted about 5 minutes.
Serve with crunchy slaw or your favorite Griller toppings.
Note: I prefer caramelized onions however raw onions will also work well. To caramelize onion add 1 tsp of olive oil and 1 pat of butter to a skillet. (you will need this amount for each onion) Heat the pan on medium-high heat until the oil and butter are sizzling. Add the onion slices and 1 tbsp of brown sugar stir to coat. Spread the onions out evenly over the pan and let cook, occasionally stirring until they are glassy and have a caramelized.