Mexican Seasoned Chicken Croissants
- SERVES
- 6
- COOK TIME
- 20 Min
These are just too good to be easy, but they are. And so rich tasting! Wait 'til you serve these at a brunch or lunch.
What You'll Need
- 3 cups cubed cooked chicken
- 1 cup (8 ounces) sour cream
- 3 scallions, finely chopped
- 2 tablespoons finely chopped green bell pepper
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 6 croissants
What to Do
- In a large bowl, mix the chicken and all other ingredients except croissants. Cover and refrigerate for at least 1 hour to "marry" the flavors.
- Preheat oven to 350°F.
- Slice croissants in half lengthwise and pull out the insides of the bottom halves. Fill croissant bottoms with chicken mixture and cover with croissant tops.
- Set croissants on a cookie sheet and place in the oven for about 15 minutes to warm through.
Notes
If you'd like, top chicken with cheese and place under the broiler to melt the cheese. I like to serve them with a side of salsa, and sometimes I even put a little salsa or some bottled sauce right on the melted cheese.
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