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Sassy Stuffed Masa Biscuits with Salsa (low-FODMAP, gluten-free)

These gluten-free biscuits, stuffed with chicken and cheese and topped with a spicy low-FODMAP salsa, are a healthy and filling meal unto themselves.

I think you’re gonna like these guys.

They’re kinda like a biscuit had a kid with a tamale, and the kid grew up, bulked up, and decided to get a job as a sandwich.DSCN0999Heck, yeah.

These biscuits aren’t the little fluffy things you pass around at tea time with butter and jam. Oh no. These are a meal. The kind of meal I want after a hard spin class, the kind of meal you could feed your adolescent son and he won’t ask where the main course is.

Which is not to say they’re super rich, either. In fact, there’s only two tablespoons of butter and 1/4 cup cheese between the four great big biscuits. I’m just sayin’…just because you hear the word “biscuit,” don’t assume it’s a side dish.

Have you ever baked with masa harina before? It’s made from a dough of corn, lime and water, which is then dried into a flour; fresh masa dough or dry masa harina is the key ingredient in corn tortillas and tamales. Cook with it and your house and hands will smell like heaven.

And definitely don’t skip the salsa…it brings the sass. It’s pretty spicy, though, so if you’re sensitive to heat, you can use any salsa you like or substitute for regular old chopped canned tomatoes.DSCN0997Try it. I dare ya.

Sassy Stuffed Masa Biscuits with Salsa
Serves 4
Gluten-free, low-FODMAP, filling and fulfilling, these salsa-topped biscuits are a meal unto themselves
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Ingredients
  1. 1 large chicken breast
  2. 1 tsp. cumin
  3. 1/2 tsp. dried oregano
  4. 1/4 tsp. chipotle chili powder
  5. 2 eggs
  6. 2 Tbsp. butter
  7. 1 2/3 cup plain low-fat kefir (If following the low-FODMAP diet, use lactose-free kefir such as Lifeway or Green Valley Organics)
  8. 1 1/2 cups masa harina
  9. 1 cup gluten-free flour blend (I used Domata), or regular flour, if tolerated
  10. 1 tsp. salt
  11. 1/2 tsp. baking soda
  12. 1/4 cup shredded cheddar cheese
For the salsa
  1. 1 10oz. can chopped tomatoes with green chilies (If following the low-FODMAP diet, check the ingredients list to ensure no onion or garlic)
  2. 1/4 cup chopped green onion (green stems only for low-FODMAP)
  3. 1 tsp. lime zest
  4. 1 Tbsp. lime juice
Instructions
  1. Season the chicken breast with the cumin, oregano, and chipotle chili powder. Cook however you want. (I threw mine in the slow cooker on low while I was at work, but I'm sure you could also bake it or grill it.) When the chicken is cooked through, shred it with two forks.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. Melt the butter. In a large bowl, mix together the butter, eggs, kefir, masa harina, flour, salt and baking soda.
  4. Spray a large baking sheet with non-stick cooking spray.
  5. Divide the dough mixture in half. Then, divide each half into four equalish portions. For the first four portions, flatten them into little disks in the palm of your hand and place them on the baking sheet.
  6. Place 1/4 of the shredded cooked chicken and about a tablespoon (a large pinch) of cheese onto each masa disk.
  7. Form four disks out of the remaining dough portions and press over the top of the chicken, sealing the edges with the bottom dough as best as you can (but it doesn't have to be perfect.)
  8. Bake 30 minutes.
  9. While the biscuits are baking, mix the tomatoes and their juice, the green onion, lime zest and lime juice.
  10. Serve the biscuits warm topped with salsa.
Adapted from Vegetarian Planet by Didi Emmons
The Hungry Caterpillar http://www.thehungrycaterpillar.net/

 

 

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6 comments

  1. Cora says:

    These are sooo coooooool.

    1. Joyce says:

      Kinda hot, actually 😉

  2. Marla says:

    Hi Joyce,
    Sounds like a tasty, healthy, hearty meal. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

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