Chicken Taco Ring Recipes

CHICKEN TACO RING

Steps:

• Grease a 12-in. pizza pan. Unroll crescent dough. Sprinkle with 1/4 cup tortilla chips; press down gently. Separate into 16 triangles. , Place wide end of one triangle, chip side down, 3 in. from edge of prepared pan, with point overhanging edge of pan. Repeat with remaining triangles, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together., In a small bowl, combine the chicken, cheese, mayonnaise, chilies, olives, tomato, taco seasoning, lime juice and remaining tortilla chips. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Garnish with sour cream, salsa, tomatoes and lime.

CHICKEN TACO RING

Steps:

• Cook chicken breasts. Cool and dice into ½ inch pieces.
• Combine chicken, taco seasoning, and cheese in a bowl and mix.
• Microwave 2 min., until cheese melts.
• Add salsa (½ of the sour cream may be added at this time) and mix well.
• To assemble ring: Unroll the crescent rolls and separate into 16 triangles. Arrange triangles in a circle on a cookie sheet or pizza pan (I lightly spray with Pam) with the wide ends of triangles overlapping towards center of pan and points hanging over edge of pan. (There should be about a 7 - 10 inch opening in center of pan).
• Scoop the meat mixture evenly onto the widest end of the triangles. Bring points up over the filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered)
• Bake 20-25 minute @ 375 or until golden brown.
• Serve with sour cream and/or salsa.

BUFFALO CHICKEN TACO RING

Steps:

• Preheat the oven to 425 degrees F. Spray a 15-inch round metal pizza pan with nonstick cooking spray. Place a 4-inch round ovensafe bowl or ramekin in the middle of the pan.
• Whisk the cream cheese and Buffalo sauce together in a medium bowl until smooth. Fold in the chicken and scallion whites. Divide the chicken mixture among the taco shells and sprinkle with the mozzarella. Arrange the taco shells on the prepared pizza pan in a circle around the bowl so they look like the rays of the sun. Drape a slice of Cheddar over each taco (the slices will overlap slightly). Bake until the cheese is melted and the taco shells are light golden brown, about 8 minutes.
• Meanwhile, toss the cilantro, carrots, celery, celery leaves, scallion greens, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
• Top each taco with some of the salad and drizzle with ranch dressing and more Buffalo sauce. Fill the bowl in the middle with ranch dressing for dipping.