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1
Preheat the oven to 450F.
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2
Place the buttermilk biscuit mix in a bowl.
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3
Add the shredded Cheddar and the chorizo and mix with a fork to distribute.
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4
Add water according to the package directions.
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5
Once combined, dump the biscuit mix out on a lightly floured cutting board.
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6
Using your fingertips, press out the dough into a 1-inch-thick square.
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7
Divide the square with a knife into 4 squares.
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8
Arrange the jumbo-size biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown.
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9
Remove from the oven and let cool.
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10
To make the tomato, olive, and salsa mayo, in a bowl, combine the tomatoes, parsley or cilantro, onions, olives, half of the lime juice, dash of hot sauce, and the mayonnaise.
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11
Season with salt and pepper and reserve.
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12
Preheat a large skillet over medium-high heat with the vegetable oil.
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13
Season the chicken with salt, pepper, coriander, and the remaining half of the lime juice.
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14
Add the seasoned chicken to the skillet and cook on each side for 3 to 4 minutes, or until cooked through.
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15
Split the cheddarchorizo biscuits in half.
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16
Slather the tops and bottoms of the biscuits with the tomato, olive, and salsa mayo.
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17
Cut each cooked chicken cutlet in half; arrange the halved cutlets on the bottoms of the biscuits, garnish with a folded leaf of romaine lettuce, and finish with the biscuit top.
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18
Open wide!
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19
Spanish-style chorizo is made with smoked pork and comes already cooked in the package.
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20
Mexican-style chorizo is made with fresh (uncooked) pork and must be thoroughly cooked.
