Around the holidays every year, I tend to come up with different foods I want to stuff into a croissant, and call an appetizer. Maybe it’s my love of cooking for people, or my obsession with bite-sized foods. Maybe I just really love croissants and like to come up with excuses to make them more often. In any case, I had the idea to take croissants, and overload them with chopped green chile, seasoned chicken thighs and loads of cheddar cheese.
I have to say, it was one of the better ideas I had today!
These share common ingredients with my green chile bites I made a few weeks ago, which, were pretty amazing. It is just hard to go wrong with green chile, chicken and cheese.
I found a seamless croissant sheet at the grocery store, and thought it would save me the trouble of pressing the seams together. When I got home, I rolled it out, and brushed a little olive oil all over the top. I then took frozen chopped green chile, and chopped it a bit more.
(Canned green chile would work too, if you don’t have access to frozen green chile. Here is an example, but you can find it cheaper at the grocery store.)
I layered on two rows of chopped green chile onto the croissant sheet.
Next, I finely chopped cooked chicken thighs, seasoned with salt, pepper, garlic powder and red chili, and added that to the green chile.
Next came the cheese! I used around 2/3 cup of sharp cheddar cheese, but this can be adjusted for your cheese preferences. You could add Monterey Jack cheese, or even mozzarella would probably be amazing! I cut the croissant into two pieces, for the next step.
I brought the seams together on each green chile log, and pressed them together. Then I rolled it so the seam was facing down.
Then I took a knife and gently cut each log into about 10 – 12 pieces. This step is a bit messy, so take it slow and handle the croissant dough gently.
Green Chile, Chicken and Cheese Croissant Rollups
These guys went into the oven for 15 minutes, and that’s it! They came out of the oven golden brown and ready for dipping.
Speaking of dips… I have been on a Pioneer Woman binge this week, and was watching an episode where she made cheddar bacon wedge salad. I picked up the ingredients for the salad and had them on hand, so I decided to make the dressing ahead, and use it for my green chile, chicken and cheese croissant rollups. It was perfect!
Here is the recipe in an easier format to print, follow and share on Yummly. Enjoy!
Green Chile, Chicken, and Cheese Croissant Rollups
Croissants stuffed with chicken thighs, green chile and shredded cheese, rolled up and baked for a unique and New Mexican appetizer!
- 1 lb chicken thighs boneless and skinless
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 8-oz tube seamless crescent roll dough
- 1/2 cup chopped green chile
- 2/3 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Heat 1 tbsp olive oil in a pan, over medium-high heat. Cut chicken into bite size pieces, season with garlic, chili, salt and pepper. Cook chicken in olive oil until browned and cooked through. Dice chicken into small pieces.
Roll out croissant dough and brush on a thin layer of olive oil. Add two two of green chile to the croissant dough, leaving about 2" between the rows. Top green chile with cooked chicken, followed by cheese. Cut down the center of the croissant dough, forming two strips. On each strip, pull the seams together, encompassing the green chile, chicken and cheese mixture. Cut each log into 10 - 12 pieces, and lay out onto a baking sheet, leaving room for the croissants to rise.
Bake in preheated oven for 13 - 16 minutes, until croissant dough is cooked through and golden brown. Serve with dipping sauce of choice.