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SNAKEBITE SALSA
Chicken & Cheese Crescent Chimichangas
• 1/2 cup onion; chopped
• 2 garlic cloves; minced
• 3 Tbls. oil
• 2 1/2 cup chicken; cooked, shredded
• 16 oz. crescent dinner rolls
• 1/2 cup Snakebite Salsa
• 2 cup cheddar cheese; shredded
Heat oven to 350 F. Grease large cookie sheet. In large skillet, cook onion and garlic in oil until onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove from heat. Separate dough into 8 rectangles; firmly press perforations to seal. Spread 2 tsp. of the salsa on each rectangle to within 1/2 inch of edge. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup of chicken mixture onto half of each rectangle.
Starting at shortest side or rectangle topped with chicken, roll up; firmly pinch ends to seal. Place seam side down on greased cookie sheet. Bake at 350 F. for 16-21 minutes or until golden brown. Remove from oven; top each with about 2 Tbls. of remaining cheese. Return to oven. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.
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