I love cooking and baking with crescent dough because there are so many recipes that you can use them in. They are also great to make as a side on their own if you are ever short on time, so there’s also that.

I was searching for a new chicken recipe and I found this one which make fajitas. This recipe also uses the tried and true crescent rolls in yet another great new way!  This is one of those meals that, if you have kids, they will love helping you out.  Crank up the music and have fun putting everything together and then it’s just about 30 minutes in the oven.

You are going to love this meal and it will go with about any side that you can put together (just make sure it’s NOT crescent rolls haha).  Most likely, you won’t have any leftovers, but if you do you’ll love this meal the second day just as much, if not more than the first.

Here’s what you need:

1 tablespoon vegetable oil
2 small boneless skinless chicken breasts, cut into 1×1/2×1/2-inch strips
1 teaspoon chili powder
1/4 teaspoon salt
1 clove garlic, finely chopped
1 small onion, thinly sliced
1/2 cup green or red bell pepper strips (2x1x1/4 inch)
1/4 cup Old El Paso™ Thick ‘n Chunky salsa
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
1 egg white, beaten

Thanks to Pillsbury for this great new recipe. This is definitely going in my list of “go-to” recipes that I always keep close by. It’s fantastic! Be sure to head on over to Pillsbury now for the full instructions. Enjoy!