Monday, September 7, 2015

Chicken Taco Pie

Prep 20 minutes              Bake : 30  minutes

1             tube (8 ounces) refrigerated crescent rolls
1             pound ground chicken
1            envelope taco seasoning
1            can (4 ounces) chopped green chilles
1/2         cup water
1/2         cup salsa
1            cup shredded Mexican cheese blend
1            small sweet red pepper, chopped
1            medium tomato , seeded and chopped
1            green onion , thinly sliced
2            tablespoons pickled jalapeno slices 
Sour cream and additional salsa 

1 .     Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake 18-20 minutes or until golden brown.
2 .    Meanwhile, in a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, green chilies, water and salsa; bring to a boil.
3 .   Spoon into crust; sprinkle with cheese. Bake 8-10 minutes or until cheese is melted.
Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa. 

Heart  healthy   

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