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Preheat oven to 450F.
Place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the bacon to the pan and cook until crispy, 4-5 minutes.
Add the corn, bell peppers, onion, jalapeo and garlic to the pan. Cook until the veggies are tender, 6-7 minutes. Add the butter beans, tomatoes and stock to the pan, and bring the liquids up to a bubble. Simmer until thickened, about 5 minutes.
Combine the biscuit mix with milk and pepper jack cheese in a medium-size mixing bowl. Drop 10 to 12 biscuits onto a nonstick baking sheet and bake until light golden brown, 8-10 minutes.
Serve the stoup garnished with chives, cilantro, lime zest and juice, and salt and pepper to taste. Ladle stoup into bowls and top each with a pepper jack biscuit.