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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  • prep time 25 min
  • total time 50 min
  • ingredients 11
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
1
*Percent Daily Values are based on a 2,000 calorie diet.