Biscuit Chorizo Stuffed Dumplings W/ Easy Poblano Cream Sauce

Biscuit Chorizo Stuffed Dumplings W/ Easy Poblano Cream Sauce

This was a great recipe I concocted while experimenting with refrigerator biscuits. The sauce is insane and would absolutely pair well with chicken as well as enchiladas, but I decided to create it specifically for these sweet little dumplings. The whole stuffed dumpling idea came about from my love of Italian food combined with memories of my mother’s cooking. Raviolis are something I made from scratch, stuffed with wild boar or elk, when we offered a Prix Fix on Friday nights in one of the restaurants. My mother, on the other hand, would often make an easy version of chicken and dumplings by tearing off chunks of refrigerator biscuits and tossing them into a pot of stock. She made this so much I eventually became sick of it. Nevertheless, I decided to combine the two to see what would happen and what started off as a cold and lonely refrigerator biscuit turned into delicate silk on the tongue. This is another one of those penny pinching recipes that came to create “Eat My Biscuits”.


1 can flaky layer butter biscuits

1 c good quality chorizo, cooked and drained

1 gallon of water for boiling

1 tbs chili powder

1 tbs beef bullion

Poblano Sauce:

4 lg poblanos

3/4 tbs chicken bullion

2 c water

2/3 c heavy cream

Cilantro for garnish


2 tbs AP flour

1 tbs unsalted butter

Preheat oven to 350˚ On a sheet pan, roast 4 large poblanos. Turn them often until skin is charred, about 20 minutes. Using tongs, put hot peppers into plastic bag, press air out and close. I like to cover the bag with a kitchen towel to keep in as much heat as possible. Allow peppers to sit 30 minutes – 1 hour.

During this time, you can begin making your dumplings. Open your can of biscuits and separate each biscuit into two equal disks. Repeat until you have 16 biscuits in front of you. Using your hands, flatten out each biscuit. Place 2 tbs chorizo in the center of 8 of your biscuits. Place other 8 biscuits on top and press edges together with the prongs of a fork. Bring water to a rolling boil. Add seasoning and reduce heat to medium high. Boil dumplings in batches for roughly 15 minutes per batch. Add water as needed. While your dumplings are boiling, you can work on your sauce. Wearing gloves, peel skin off peppers and remove all seeds and stems. Transfer cleaned peppers to blender with 2 c water. Puree until sauce is smooth. Transfer to a medium sauce pot and add bullion. Bring to a boil over medium high heat, then reduce and simmer for 10-15 minutes. Add cream. In a small pan, make your roux by heating butter to a simmer over medium high heat, immediately whisk in flour. Cook until it forms a gritty looking paste. Slowly whisk the roux into your sauce. Bring to a boil and reduce heat to low until it thickens to desired consistency. Remove from heat. Plate up strained dumplings with poblano sauce spooned over the top. Garnish with cilantro.

8 thoughts on “Biscuit Chorizo Stuffed Dumplings W/ Easy Poblano Cream Sauce

  1. This southern girl loves her biscuits and I’ve been cooking a lot with Chorizo since my hubby is originally from Guatemala. This looks like the best of both worlds. Thanks!

  2. How do you know if you have good quality chorizo? I have never bought it before. Is it similar to sausage? I’m Italian so I grew up eating different kinds of sausages.

    1. Hi Christine! 🙂 There are going to be different types of chorizo depending on where you live. I used Mexican San Luis chorizo for these dumplings. If you can get your hands on a good quality Spanish Chorizo, I highly suggest using that instead and simply mincing it up. If you don’t have that option, San Luis works great. It has a firmer texture than many others in the supermarket.They are a type of sausage, but may not be in the sausage section. For example, chorizo is located near the queso fresco in my supermarket. Some have a lot of grease, some have a filler such as cereal which I just don’t like cooking with. You can usually tell by giving the package a little press with the tips of your fingers to find out which one is firmer and by all means, check the ingredients. I hope this helps. Good luck and I hope you love them!

      1. That is definitely a lot of help. I see it on some menus but have never tried it. I will take a look at the market and see what I can find. I have never been to it but there is a small store in the town next to mine that sells primarily Puerto Rican foods.

      2. I will. I will just have to make sure the market is open and they are selling meats. I know some local places are still doing only dry goods.

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