This is the only recipe I've actually had published in a real cookbook. (no longer in print).
1 1/2 cup chopped smoked chicken or turkey, or any cooked poultry
1 cup salsa (plus 3 tablespoons)
4 ounces cream cheese cubed
1/2 cup sliced green onions
1 teaspoon ground cumin
1/4 heaping teaspoon oregano
1 cup shredded Monterey Jack cheese
8 flour tortillas
hot sauce, sour cream and olives if you please, for toppings
Combine meat, 1/4 cup of the salsa, cream cheese, onion, cumin and oregano in a large skillet. Heat on low until it is creamy, stirring occasionally. Stir in 1/2 cup of the cheese. Spoon about 1/4 cup turkey mixture down the center of each tortilla, roll up and place seam side down in a 13 x 9 inch pan in which you've placed about 3 tablespoons of salsa and spread it around so the tortilla doesn't get crispy on the bottom. Top with remaining salsa and remaining cheese. Bake at 350 for 15 minutes. If you make ahead and chill, bake for about 20-25 minutes covered with foil. Garnish as desired. I'm usually requested to double this recipe. It's simple and a crowd favorite, especially as you can adjust the "heat" by the type of salsa you use.
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
1 heaping cup grated cheddar cheese
Brush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
Recipe adapted from Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books. (his version has garlic powder in it, but I left that out to go with Mexican style supper).