WOW-WEE!!! This has been my most requested Pampered Chef recipe this month...its a great dish, ideal for lunch, great with tortilla chips and served with the salsa, or cold served in a lunch box! Adjust the chili to suit your taste.
350g/12oz cooked chicken
25g/1oz pitted black olives
1 garlic clove
115g/4oz mature cheddar cheese
2 tsp chili or green pepper sauce
4 tbsp mayonnaise
1 tbsp Tex Mex chili seasoning
2 fresh tomatoes
1 lime
55g/2oz tortilla chips
2 packets (240g each) chilled fresh dough for croissants
1) Cook chicken in 20cm Saute Pan. Preheat oven to 190°C/Gas 5.
2) Coarsely chop chicken using Food Chopper, place in Classic Batter Bowl. Slice olives using Egg Slicer Plus and add to bowl. Press garlic through Garlic Press, add to mixture. Grate cheese using Rotary Cheese Grater into bowl. Measure chili/pepper sauce and seasoning using Adjustable Measuring Spoons and add to bowl. Using Mini Measure-All Cup, measure mayonnaise and add to bowl. Mix well using Small Mix ‘N Scraper.
3) Seed and remove core from 1 tomato with Core & More and chop tomato using 13 cm Santoku Knife, add to bowl. Slice lime in half and juice one half of lime using Citrus Press and add 1 tsp juice.
4) Place tortilla chips in plastic bag and crush with Baker’s Roller. Sprinkle crushed chips over Large Grooved Cutting Board. Unroll croissant dough; separate into 12 triangles and press each one into chips so they adhere to one side. Arrange triangles in a circle on Medium Round Stone with Handles with chip side down and wide ends of triangle overlapping in centre and pointed ends towards the outside (there should be about 13 cm diameter opening in centre of Stone). Gently press edges of triangles where they meet together to seal.
5) Using Large Stainless Steel Scoop place chicken mixture evenly onto widest end of each dough triangle. Bring outside points of triangles up over filling. Tuck point under wide ends of dough at centre of ring (filling will not be completely covered).
6) Bake 20-25minutes or until golden brown. Cut remaining tomato and lime half into wedges and decorate in pastry gaps. Cut into portions using Pizza Cutter. Serve warm using Mini-Serving Spatula.
Chili Salsa [just mix all together!]
500 g vine-ripened tomatoes, skinned, seeded and finely chopped
1/2 small red onion, finely chopped
1 small fresh red or green chili, seeded and finely chopped
1-2 tablespoons snipped fresh coriander
1 clove garlic, pressed
2-3 teaspoons olive oil
Few drops of hot red pepper sauce (optional)
Sea salt and freshly ground black pepper, to taste
25g/1oz pitted black olives
1 garlic clove
115g/4oz mature cheddar cheese
2 tsp chili or green pepper sauce
4 tbsp mayonnaise
1 tbsp Tex Mex chili seasoning
2 fresh tomatoes
1 lime
55g/2oz tortilla chips
2 packets (240g each) chilled fresh dough for croissants
1) Cook chicken in 20cm Saute Pan. Preheat oven to 190°C/Gas 5.
2) Coarsely chop chicken using Food Chopper, place in Classic Batter Bowl. Slice olives using Egg Slicer Plus and add to bowl. Press garlic through Garlic Press, add to mixture. Grate cheese using Rotary Cheese Grater into bowl. Measure chili/pepper sauce and seasoning using Adjustable Measuring Spoons and add to bowl. Using Mini Measure-All Cup, measure mayonnaise and add to bowl. Mix well using Small Mix ‘N Scraper.
3) Seed and remove core from 1 tomato with Core & More and chop tomato using 13 cm Santoku Knife, add to bowl. Slice lime in half and juice one half of lime using Citrus Press and add 1 tsp juice.
4) Place tortilla chips in plastic bag and crush with Baker’s Roller. Sprinkle crushed chips over Large Grooved Cutting Board. Unroll croissant dough; separate into 12 triangles and press each one into chips so they adhere to one side. Arrange triangles in a circle on Medium Round Stone with Handles with chip side down and wide ends of triangle overlapping in centre and pointed ends towards the outside (there should be about 13 cm diameter opening in centre of Stone). Gently press edges of triangles where they meet together to seal.
5) Using Large Stainless Steel Scoop place chicken mixture evenly onto widest end of each dough triangle. Bring outside points of triangles up over filling. Tuck point under wide ends of dough at centre of ring (filling will not be completely covered).
6) Bake 20-25minutes or until golden brown. Cut remaining tomato and lime half into wedges and decorate in pastry gaps. Cut into portions using Pizza Cutter. Serve warm using Mini-Serving Spatula.
Chili Salsa [just mix all together!]
500 g vine-ripened tomatoes, skinned, seeded and finely chopped
1/2 small red onion, finely chopped
1 small fresh red or green chili, seeded and finely chopped
1-2 tablespoons snipped fresh coriander
1 clove garlic, pressed
2-3 teaspoons olive oil
Few drops of hot red pepper sauce (optional)
Sea salt and freshly ground black pepper, to taste
If you wish to order any of the products used in this recipe please use the contact link at the top of this page or go directly to my Pampered Chef website.
2 comments:
Wow - I'm definitely adding this one to my recipe options! Looks delish!
Belinda, its a great dish, at home, to bulk it out if I haven't got much meat, I have added red pepper & onion.
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