2 cups coarsely chopped chicken (cooked)
1/4 cup chopped pitted ripe olives (optional)
1 cup shredded Monterey Jack/Cheddar blend cheese
1 can (4 oz.) chopped green chilies, undrained
1/2 cup mayonnaise
1 Tbsp Southwestern Seasoning Mix (I use Mrs. Dash's brand of SW Chipolte seasoning mix). If you can’t find it, chili powder works, but I prefer the southwest seasoning mix)
Salt to taste
1 plum tomato (or roma)
1 lime (or 1 T. lime juice)
2/3 cup finely crushed tortilla chips
2 pkgs. crescent rolls (8 count)
1 cup salsa
1 cup sour cream
Preheat oven to 375 degrees. Boil 2 to 3 chicken breasts approx 20 minutes, until done. Chop/shread 2 cups chicken and mix with chopped olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop tomato. Juice lime to measure 1 T. of juice. Add chopped tomato and lime juice to chicken mixture. Add crushed chips to chicken mixture. Mix well. Separate dough into triangles. Arrange triangles in a circle on a 13" baking stone (or cookie sheet sprayed with pam if you don‘t have a baking stone). Wide ends should overlap in the center and points should be toward the outside. Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle. Bake 20-25 minutes or until golden brown. Serve with salsa and sour cream.
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