Chicken Fajita Crescent Braid

Take the fajita flavors you love and wrap them in a tender pastry crust. It's easy with a Crescent Recipe Creations™ flaky dough sheet.

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Servings 6

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( 67 ) Ratings

67 Ratings

5 Stars 11%

4 Stars 18%

3 Stars

2 Stars

1 Stars

Member Reviews ( 31 )

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ingredients 11
Prep Time 25 min
Total Time 50 min

Ingredients

1: can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1: tablespoon vegetable oil

2: small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips

1: teaspoon chili powder

1/4: teaspoon salt

1: clove garlic, finely chopped

1: small onion, thinly sliced

1/2: cup green or red bell pepper strips (2x1x1/4 inch)

1/4: cup Old El Paso® Thick 'n Chunky salsa

2: cups shredded Cheddar-Monterey Jack cheese blend (8 oz)

1: egg white, beaten

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Directions

1 Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches.
2 In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
3 Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white.
4 Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.

EXPERT TIPS

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Expert Tips

The braided pastry looks elegant and complicated, but it's as easy as crossing one layer over the next.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 11g, 11% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 750mg; 750%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 10%;
Calcium: 20%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

N-Hehemann

report Posted Apr. 24, 2013 2:43 PM

This was good. I would try it again. I had a little too much filling and juice. Need to tweak what I did. Good flavor and simple.

mackenzieleemd

report Posted Apr. 17, 2013 11:43 AM

I love this recipe. I used rotisserie chicken and browned it a little with the onions and peppers. I was careful to really press together all of the seams, but still had a little leakage. It was really pretty with the braid and a big hit for the kids. Love, love, love!

crockerrl

report Posted Mar. 9, 2013 8:25 PM

I changed the seasonings a bit. I used about a 1/2 tsp. poultry seasoning, 1/8 tsp. curry, and 1/4 tsp. chili powder. My husband and I loved it! I was lucky enough to find the cresent sheets and had no leaks. I can't wait to try this with other variations as mentioned in others reviews. I also need to make 2 to have leftovers!

ChefDad

report Posted Jan. 18, 2012 5:20 PM

The braiding is very forgiving. Don't stress over making the slits even. Try with pizza sauce, mozzarella, and your favorite pizza topping (preferably a non-greasy one). Also chicken, cheese and broccoli. so many great variations.

katie0262

report Posted Oct. 12, 2011 8:33 PM

This was very good! Only thing I would have done differently is used the crescent sheet vs the rolls. Perforations caused some of the filling to leak out. Otherwise, very yummy! Served it with sour cream also, delish!