Chipotle Cheddar Biscuits
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
120 g (1 cup) self-rising flour (I used King Arthur Flour)
1 cup sour cream
2 ounces 50% Reduced Fat Jalapeno Cheddar Cheese, cut into very small cubes
1/2 teaspoon smoked paprika
1 chipotle pepper, rehydrated and minced
Preheat oven to 425 degrees F. Coat a small cast iron skillet with cooking spray.
Combine all ingredients until just combined. Turn out onto heavily floured surface and need just enough to bring dough together. Using floured knife or biscuit cutter, cut into biscuits and place in prepared pan.
Bake for 20 minutes or until golden brown. Let cool at least 10 minutes before serving. Best served warm.