INGREDIENTS
1
can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2
tablespoons butter or margarine
1
tablespoon all-purpose flour
1
package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
1
can (15 oz) black beans, drained, rinsed
3
tablespoons Old El Paso® canned chopped green chiles, drained
1
cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2
cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)
1/2
cup Old El Paso® Thick ‘n Chunky salsa (any variety)
DIRECTIONS
1
Heat oven to 375°F. Place four 6-oz custard cups upside down on cookie sheet with sides. Spray cups with cooking spray.
2
Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.
3
Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups. Place on cooling rack.
4
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chiles and corn. Simmer about 5 minutes or until hot.
5
Spoon about 3/4 cup chicken mixture into each crescent bowl. Top with cheese and salsa.
High Altitude (3500-6500 ft)
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