Cheesy Chicken Taco Bombs with Cilantro Lime Crema

1. Cook the Pollo Asado Chicken until cooked through. 
2. To a bowl, add the cooked Pollo Asado Chicken, 1 cup Mixed Shredded Cheese, 1/2 cup Diced Red Onion, 1/4 cup Chopped Cilantro, and 2 tbsp High Pulp Hot Sauce. Mix well.
3. Flatten Pillsbury Biscuits and fill each with the cheesy taco chicken mixture. Pinch closed to seal the bombs.
4. Bake at 350°F (175°C) for about 15 minutes or until golden brown.
5. While bombs bake, make the Cilantro Lime Crema: In a separate bowl, combine 1/2 cup Crema, the juice of 1 lime, 1 tbsp Chopped Cilantro, and a pinch of Salt. Stir until well combined.
6. Serve the Cheesy Chicken Taco Bombs with the Cilantro Lime Crema and enjoy!