Ingredients
1 tube (8 ounces) refrigerated crescent rolls1 pound ground chicken1 envelope taco seasoning1 can (4 ounces) chopped green chiles1/2 cup water1/2 cup salsa1/2 cup shredded Mexican cheese blend1 cup shredded lettuce1 small sweet red pepper, chopped1 small green pepper, chopped1 medium tomato, seeded and chopped1 green onion, thinly sliced2 tablespoons pickled jalapeno slicesSour cream and additional salsa
Preparation
Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake until golden brown, 18-20 minutes.
Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning, green chiles, water and salsa; bring to a boil.
Spoon into crust; sprinkle with cheese. Bake until cheese is melted, 8-10 minutes.
Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.
