These Mexican Chicken Crescent Squares are a new recipe that I just discovered and loved! They are from The Gathering of Friends cookbook by Michelle Huxtable and Alyse Christensen. I was so impressed by the bold, slightly spicy flavor from the green chilies and chili powder. The cream cheese is subtle, yet insures that the chicken remains moist and juicy, and who doesn’t love crescent rolls topped with crunchy seasoned stuffing?
My cousin in Houston makes a similar chicken square recipe for her family and her three kids love them! The only difference in her recipe is that she used pimentos instead of red peppers and seasoned croutons instead of seasoned stuffing.
Enjoy and let me know what you think!
Combine chicken, cream cheese, green chilies, green onions, chili powder, red peppers, and cumin.
Roll out crescent rolls and press seams together to form a rectangle. Place equal amounts of chicken in each roll.
Roll up edges and seal.
Dip in melted butter and roll in crushed stuffing.
Bake for 20 minutes in a 350 degree F oven.
Mexican Chicken Crescent Squares
2 cups chicken, shredded
1/4 cup red peppers, diced
6 oz. cream cheese, softened
1/8 tsp cumin
1/2 cup butter, melted
2-8 oz. cans refrigerated crescent rolls
1 can green chilies, diced
1 cup dry seasoned stuffing, crushed
1 tbsp. green onions, chopped
1/8 tsp chili powder
1. Mix together cream cheese, green chilies, green onions, chili powder, red peppers, and cumin. Add chicken and combine.
2. Separate crescent rolls to form 8 rectangles, pressing seams together. Place an equal amount of chicken mixture in the middle of each rectangle and roll up ends. Seal edges. Dip each square in melted butter and then roll in crushed stuffing.
3. Place on baking sheet and bake for 20 minutes at 350 degrees F.
Yield: 8 servings
The Gathering of Friends, (Volume 1) by Michelle Huxtable and Alyse Christensen