Tuesday's Meal: Fajita Chicken Braid

H-E-B's Emily Madden shares a great recipe that'll probably be a hit at your next holiday party.

The recipe for her chicken fajita braid is as follows:

Ingredients

1 pkg crescent rolls, the refrigerated kind
6 oz fully cooked sliced chicken fajita
1 cup shredded cheese, HEB Mexican blend
4 oz heb ready fresh go pico de gallo, drained
4 oz cream cheese
1/4 cup Roberts reserve jalapeno dip
1/2 tbsp Adams reserve lopez rub

Method

-Place the dough on a cutting board, making sure not to break apart.  Press the dough together where the perforated marks are.  Cut 1 inch strips along each side, leaving a 3 inch section in the middle.  It should look like fringe on each side.
-Combine the remaining ingredients and mix well.
-Evenly distribute the mixture in the center of the dough.  Make sure not to over fill, you may have extra filling left over.
-Starting at one end fold the dough on the sides over each other, like making a braid.  Pinch the ends to close.
-At this point you can brush the top with an egg wash but this is optional
-Bake in a preheated 350 oven for 20-25 minutes.  Let cool a few minutes before serving.

 

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