Ingredients
- 3 tbsp. cornmeal
- 2 (8 ounce.) cans crescent dinner rolls
- 4 Large eggs
- 1/2 c. lowfat sour cream
- 1 1/2 c. shredded Monterrey Jack cheese
- 1 c. shredded Cheddar cheese
- 1 c. finely minced, cooked chicken
- 1 (4 ounce.) can minced green chilies
- 1/3 c. finely minced red pepper
- 1/3 c. finely minced green pepper
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Chilies 'N Chicken Con Queso
Servings: 10
Directions
- Heat oven to 375 degrees. Grease 15 x 10 inch jelly roll pan; sprinkle with 2 Tbsp. cornmeal. Unroll dough into 4 long rectangles. Place long rectangles lengthwise in prepared pan; press over bottom and 3/4 inch up sides to create crust. Seal perforations. Sprinkle with remaining 1 Tbsp. cornmeal. In large bowl, beat Large eggs and lowfat sour cream till well blended. Add in cheeses, chicken, and chilies; mix well. Pour egg mix over dough. Sprinkle with red and green pepper. Bake at 375 degrees for 24 to 30 min or possibly till center is set and crust edges are golden. Cold 5 min. Cut into squares and serve hot. Yield: 60 appetizer squares.
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