CINCO DE MAYO PARTY RECIPES DAY 3

CHICKEN FAJITA CRESCENT BRAID
INGREDIENTS
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky 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
1clove 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
2cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
1 egg white, beaten


DIRECTIONS
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.





MEXICAN POT PIES IN CRESCENT BOWLS
INGREDIENTS
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 tablespoons butter or margarine
1/4 cup chopped onion
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
1 can (15 oz) black beans, drained, rinsed
3 tablespoons Old El Paso® canned chopped green chiles, drained
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)
1/2 cup Old El Paso® Thick ‘n Chunky salsa (any variety)


DIRECTIONS
1. Heat oven to 375°F. Place four 6-oz custard cups upside down on cookie sheet with sides. Spray cups with cooking spray.
2. Unroll dough on work surface; press into 12x8-inch rectangle. Cut int o 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.
3. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups. Place on cooling rack.
4. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chiles and corn. Simmer about 5 minutes or until hot.
5. Spoon about 3/4 cup chicken mixture into each crescent bowl. Top with cheese and salsa.







EASY GRILLED NACHO PIZZAS
INGREDIENTS
1/2 cup spicy bean dip
2 packages (10 oz each) prebaked Italian pizza crusts (6 inch)
1 cup Old El Paso® refrigerated taco sauce with seasoned ground bee f (from 18-oz container)
1 can (4.5 oz) Old El Paso® chopped green chiles
1 medium tomato, chopped (1/2 cup)
1/2 cup sliced green onions (8 medium)
2 cups finely shredded Cheddar cheese (8 oz)


DIRECTIONS
1. Heat gas or charcoal grill. Spread 2 tablespoons of the bean dip evenly on each pizza crust. Spoon and spread ground beef mixture evenly over dip. Sprinkle each with chiles, tomato, onions and cheese.
2. When grill is heated, place pizzas over medium heat. Cover grill; cook 8 to 10 minutes or until crusts are crisp and toppings are thoroughly heated. If crust browns too quickly, place sheet of foil between crust and grill rack.







GRANDS TACO MELT
INGREDIENTS
1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired


DIRECTIONS
1. Heat oven to 375°F.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.