Hmmm, perhaps I should have used a nicer looking pan....1 can (8 oz.) refrigerated crescent rolls or 1 can refrigerated flaky dough sheet
1 Tablespoon oil
2 small boneless, skinless chicken breasts cut into strips
1 tsp. chili powder
1/4 tsp. salt
1 clove garlic, finely chopped
1 small onion, thinly sliced
3/4 cup green or red bell pepper cut into strips (or combination of both)
1/4 cup salsa (I used La Victoria Green Salsa Verde because it's my favorite :)
2 cups shredded Cheddar-Monterrey Jack cheese blend (8 oz.)
1 egg white, beaten
2-3 chopped fresh tomatoes
Heat oven to 375. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet (if using crescent rolls, pinch the seams to seal) press to 8X12 inches.
In skillet, heat oil over medium-high heat. Add the chicken; stir in chili powder, salt and garlic; cook 3-5 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 the vegetables are crisp-tender.
Spoon chicken mixture in a 4-inch strip lengthwise down the center 1/3 of dough leaving 1/3 on each side empty for folding. Top with salsa; sprinkle with cheese. With a 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.
Bake 22-25 minutes or until deep golden brown. Cool 5 minutes. Top with chopped tomatoes. Cut crosswise into slices.
Serves 4-6
So, Carrie just wanted the small, rather unfilled end slice and I questioned why? Not hungry? She said she doesn't LIKE fajitas! No Way. And I served it with Spanish rice and she doesn't like Spanish rice either. But Dad and I loved both. Really. It was a delicious dinner.
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