Southwestern Snack Squares |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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A different variation on the popular layered mexican dip. Serve with your favorite tortilla or pita chips. Ingredients:
16 ounces crescent rolls |
15 1/2 ounces garbanzo beans, mashed, do not drain |
4 boneless skinless chicken breasts |
2 ounces laughing cow cheese, wedges cut up in small chunks |
2 tablespoons cilantro, finely chopped |
2 tablespoons taco seasoning mix |
2 tomatoes, chopped |
2 green onions, chopped |
1/2 cup olive, chopped |
1 avocado, chopped (optional) |
1 jalapeno, chopped (optional) |
sour cream (optional) |
salsa (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease or spray a 10x15 inch bar pan.
3. Place longest sides of dough over shortest sides of pan.
4. Press perforations to seal.
5. Roll dough slightly up sides of pan.
6. Bake 18-20 minutes or until golden brown.
7. Cool completely.
8. Cook chicken thoroughly, chop and shred finely.
9. In a bowl combine garbanzo beans, cheese wedges, chicken, cilantro, and taco seasoning mix.
10. Spread over cooled crust.
11. Top with the remaining vegetables.
12. Serve with sour cream and salsa.
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