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1
In 10-inch skillet, heat 2 tablespoons of the oil over medium heat.
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2
Add red and green bell peppers, onion and celery; cook 4 to 6 minutes, stirring occasionally, until tender.
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3
Stir in garlic; cook 2 to 3 minutes, stirring occasionally, until garlic is tender.
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4
Remove from heat; cool 10 minutes.
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5
Meanwhile, in small bowl, mix 1 cup of the mayonnaise, 1 tablespoon of the taco seasoning and chipotle chile; set aside.
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6
Heat oven to 350F In medium bowl, mix cooked vegetables, chicken, chives, parsley, egg, 1 tablespoon of the taco seasoning, 1/2 cup of the bread crumbs and remaining 1/2 cup mayonnaise; set aside.
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7
Separate dough into 8 biscuits.
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8
Gently flatten each biscuit to 3 inches in diameter; place on ungreased cookie sheet.
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9
Brush butter on tops of biscuits; sprinkle with 1 tablespoon of the taco seasoning.
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10
Bake as directed on can; keep warm.
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11
Meanwhile, in same skillet, heat remaining 1/4 cup oil over medium heat.
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12
In shallow dish, mix remaining 1/2 cup bread crumbs and taco seasoning.
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13
Shape chicken mixture into 8 patties, 1/2 inch thick.
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14
Coat patties completely with crumb mixture.
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15
Cook patties in oil 5 to 6 minutes, turning once, until golden brown.
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16
Remove patties from skillet; drain on paper towels.
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17
Split biscuits; spread 1 tablespoon mayonnaise mixture on split sides of each biscuit.
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18
Place patties between biscuit halves.
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19
Serve with remaining mayonnaise mixture.
