Mexican Style Chicken Crescents |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A crescent pastry filled with creamy cheeses, chicken, and green chilies baked till golden brown and topped off with a spicy, cool, creamy cilantro sauce. Ingredients:
2 chicken breasts, cooked and diced |
2 refrigerated reduced-fat crescent rolls |
1 (8 ounce) package neufchatel cheese, softened |
2 cups cheddar cheese |
1 (4 ounce) can diced green chilies |
1/2 cup light sour cream |
1/4 cup nonfat plain yogurt |
1/4 cup cilantro leaf |
1 chopped and seeded jalapeno |
2 stalks chopped green onions |
1 garlic clove |
1 lime, juice of |
2 teaspoons salt (separated) |
4 tablespoons butter |
Directions:
1. Preheat oven to 400°F.
2. Boil chicken in 6 cups of water for 20 minutes or until cooked through.
3. Remove chicken from water and dice into cubes.
4. In a medium size bowl, mix Neufchatel cheese, cheddar cheese, can of green chilies, 1 tsp salt, and diced chicken.
5. Unroll crescent rolls, place two crescents in the shape of a square pressing the seams together, making 8 squares.
6. Top each square with 1/2 cup cheese mixture.
7. Fold the corners of the square inward making a package.
8. Top each package with a dollop of butter.
9. Place in oven for 8 to 12 minutes until golden brown.
10. For the sauce, place sour cream, yogurt, jalapeno, cilantro, garlic, green onion, lime juice, and 1 teaspoons salt in blender, and blend until smooth.
11. When crescents are done top with sauce and enjoy!
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