3
tablespoons from 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
1
cup frozen corn
1/2
cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)
1/2
cup thick & chunky salsa
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Steps
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.
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You can vary the heat in this Mexican-inspired dish when you substitute chopped chipotle chiles for the green chiles.
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