This is an old pampered chef recipe. It probably came with the southwestern seasoning mix I bought many years ago. I really like it and keep my supply of the seasoning mix just for this recipe.Ingredients:
2 cups chopped cooked chicken (I use canned)
1/4 cup chopped pitted olives
1 cup (4oz) cheddar and Monterey Jack cheese blend
1 can (4oz) chopped green chilies undrained
1/2 cup mayonnaise
1 T Southwestern Seasoning Mix (pampered chef)
2 plum tomatoes
1 tsp lime juice
2/3 finely crushed tortillas chips
2 pkgs (80z) refrigerated crescent rolls
1 cup salsa
1 cup sour cream
Directions:
Preheat oven to 375. Chop chicken and olives. Add cheese, chilies, mayo, and seasoning mix. Seed and chop 1 tomato. Add tomato and lime juice to chicken mixture. Reserve 2 Tbsp of crushed chips and add the remaining chips to chicken mixture and mix well. Sprinkle reserved crushed chips over flat surface. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on Round pan with wide ends overlapping in the center and points toward outside (there should be a 5 inch diameter opening in center.) Scoop chicken mixture evenly onto longest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. Bake 20-25 minutes or until golden brown. Serve with salsa and sour cream.
