Chicken Taco Wedges
 Makes 6 servings
Prep Time: 10 min.
Start to Finish: 30 min.
Ingredients:
- 1 box (15 ounces)
Pillsbury® refrigerated pie crusts
- 1/4 cup mayonnaise
- 1/4 cup Thick 'n
Chunky salsa
- 1 cup cubed cooked
chicken
- 1 cup chopped tomato
(1 large)
- 1/4 cup sliced green
onions (4 medium)
- 1 cup shredded
Cheddar cheese (4 ounces)
Directions:
Preheat oven to 450°F.
Remove pie crusts from pouches; place flat on ungreased
large cookie sheet.
- In small bowl, mix
mayonnaise and salsa.
- Spread mayonnaise
mixture evenly over each pie crust.
- Sprinkle half of each
crust with half of remaining ingredients.
- Fold un-topped half of
each crust over filling. You do not want to seal.
- Bake 14 to 18 minutes
or until golden brown.
- Cut into wedges to
serve.
- If desired, you can top with
shredded lettuce, sliced ripe olives, sour cream and
additional salsa.
Page 1 of 1 
|
All text is available under the terms of the GNU Free Documentation
License.