Save

0
Print

2K
Pinterest

364
Email

0
Facebook

0

Chicken Fajita Crescent Braid

(69)

32 reviews

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

Pinterest

364
Facebook

0
Save

0
Email

0
Print

2K

Try These Next

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.

Ingredients

1: can (8 oz) Pillsbury™ refrigerated Crescent 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

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

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; 34%
Saturated Fat 11g 56% Trans Fat 0g
Cholesterol: 65mg; 21%
Sodium: 750mg; 31%
Total Carbohydrate: 20g; 7%
Dietary Fiber 0g 0% Sugars 5g
Protein: 21g

% Daily Value*:

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

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

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation