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Recipe
Chilies 'N Chicken Con Queso Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 651g | |
| Calories 1656 | |
| Calories from Fat 1124 | 68% |
| Total Fat 127.58g | 159% |
| Saturated Fat 74.27g | 297% |
| Trans Fat 0.0g | |
| Cholesterol 984mg | 328% |
| Sodium 2197mg | 92% |
| Potassium 742mg | 21% |
| Total Carbs 33.9g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 7.15g | 5% |
| Protein 94.16g | 151% |
Ingredients Convert Measures
- 3 tbsp. cornmeal
- 2 (8 ounce.) cans crescent dinner rolls
- 4 Large eggs
- 1/2 c. lowfat sour cream
- 1 1/2 c. shredded Monterrey Jack cheese
- 1 c. shredded Cheddar cheese
- 1 c. finely minced, cooked chicken
- 1 (4 ounce.) can minced green chilies
- 1/3 c. finely minced red pepper
- 1/3 c. finely minced green pepper
Directions
- Heat oven to 375 degrees. Grease 15 x 10 inch jelly roll pan; sprinkle with 2 Tbsp. cornmeal. Unroll dough into 4 long rectangles. Place long rectangles lengthwise in prepared pan; press over bottom and 3/4 inch up sides to create crust. Seal perforations. Sprinkle with remaining 1 Tbsp. cornmeal. In large bowl, beat Large eggs and lowfat sour cream till well blended. Add in cheeses, chicken, and chilies; mix well. Pour egg mix over dough. Sprinkle with red and green pepper. Bake at 375 degrees for 24 to 30 min or possibly till center is set and crust edges are golden. Cold 5 min. Cut into squares and serve hot. Yield: 60 appetizer squares.
