Chicken Fajita Crescent Braid

  • Prep 25 min
  • Total 50 min
  • Ingredients 11
  • Servings 6

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

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

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%
Potassium
170mg
5%
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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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