This meal has been fighting me for a while. A few weeks ago I mentioned on my Facebook page that I was making this dish and several people expressed interest and said they couldn’t wait for the blog post and recipe. That night I set about the task of getting this all cooked up and must have lost my brain for a bit during the process because I forgot to add the salsa and the cheese. We just added them on top afterward and it tasted wonderful, but I didn’t feel right taking a picture and posting if I didn’t make the dish exactly as the recipe I am posting calls for. So I knew I had to make it again, and soon.
A few days later I was talking with my son’s girlfriend about how much we missed seeing them and asked her if they would like to come over for dinner. I figured I could kill a few birds with one stone, see the kids, make the dish again, and have more guinea pigs tasters available. In the end it was a fantastic night. I saw my kiddos, I prepared the dish correctly, and everyone loved it!! But then my camera batter died and I ended up using my iPhone to take the pictures! It fought me, but I won!!
I modified this from a recipe I found on Pintrest. I loved the idea of it, but wanted to add some flavor that I just felt the dish was lacking. I knew I didn’t want to just go for jalapenos and blow peoples heads of with that kind of heat. So I went with chipotle, and nice warm heat. The kind that makes your mouth tingle, but in small amounts is just nice and warm. If you are extremely sensitive to spicy food you can cut the chipotle chili powder in half, or even use regular chili powder in its place. But I can tell you we all love the flavor of this dish as is.
I have made this dish with puff pastry dough and crescent roll dough. I was able to stretch the puff pastry dough much more so I was of course able to add more chicken mixture to the braid. The second time I used the crescent roll dough. It was smaller so I reduce the chicken mixture from my original recipe. It worked out well both ways. With the crescent roll braid I was able to comfortably have 4 entree size portions.
2 small, or one large boneless skinless chicken breasts, sliced thin
1 tablespoon chipotle chili powder
1 teaspoon cumin
1 16-ounce jar chunky salsa, drained
2 cups Mexican blend cheese
1 egg, beaten
Heat oven to 375°F.
Line a baking sheet with parchment paper, unroll dough, and press to an 8×12 inch rectangle.
In a small bowl, mix the chili powder, cumin, garlic powder, and salt. Set aside
Heat the olive oil in a large skillet, over medium-high heat. Add the onions and peppers and saute until the onions begin to soften, about 5 minutes then add the garlic and cook for an additional minute. Add the chicken and sprinkle the chili powder mixture over the contents of the skillet. Stir to combine and cook just until the chicken begins to turn slightly white on the edges (it will finish cooking in the oven). Remove from heat.
Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With a sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Lightly brush with egg wash.
Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. If the dough begin to get to dark to quickly cover with foil to stop the browning process.
Yield: 4 servings Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 25 mins. Total time: 40 mins. Tags: bell pepper, bread, chicken, garlic, Mexican, onion, chipotle adapted from pilsbury.com
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….