Chiles n Chicken con Queso     
Posted by: Bev  Fri, 28 May 2004, at 9:50 a.m.
 

Ingredients:
3 tablespoons cornmeal
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
4 eggs
1/2 cup dairy sour cream
6 oz. (1 1/2 cups) pkg. shredded Monterey jack cheese
4 oz. (1 cup) pkg. shredded Cheddar cheese
1 cup finely chopped cooked chicken
1 (4-oz.) can chopped green chiles
1 to 2 teaspoons chopped fresh cilantro
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper

Directions:
Heat oven to 375°F. Grease 15xl0xl-inch baking pan; sprinkle
with 2 tablespoons of the cornmeal. Separate dough into 4 long rectangles. Place lengthwise in greased pan; press over bottom and 3/4 inch up sides to form crust. Firmly press perforations to seal. Sprinkle with remaining 1 tablespoon cornmeal.

In large bowl, combine eggs and sour cream until well blended. Add cheeses, chicken, chiles and cilantro; mix well. Pour egg mixture over dough. Sprinkle
with red and green pepper.
Bake at 375°F. for 24 to 30 minutes or until center is set and crust is golden brown. Cool 5 minutes; cut into squares. Garnish as desired. Serve warm.
60 appetizers.
TIP:
Recipe may be halved and prepared in 13x9-inch pan. Bake at 375ºF. for 20 to 25 minutes or until center is set and crust is golden brown. Cool 5 minutes; cut into squares.