Ingredients

• 2 C coarsly chopped cooked chicken
• 1/4 C chopped pitted ripe olvies
• 1 C shredded Monterey Jack/Cheddar blend Cheese
• 1 4oz can chopped green chiles, undrained
• 1/2 C mayonnaise
• 1 T Pampered Chef Southwesthern Seasoning Mix
• 2 plum tomatoes
• 1 lime
• 2/3 C finely crushed tortilla chips, divided
• 2 pkgs. refrigerated crescent rolls
• 1 c salsa
• 1 c sour cream

Directions

1. eheat oven to 375.

2. Mix Chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato.

3. Slice lime in half, juice one half of lime to measure 1 t. of juice.

4. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.

5. Reserve 2 T crushed chips and add remaining chips to chicken mixture.

6. Mix well.

7. Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.

8. Separate dough into triangles.

9. Arrange triangles, chips side down, in a circle on a 13" baking stone.

10. Wide ends should overlap in the center and points should be toward the outside.

11. There should be a 5: diameter opening in the center.

12. Scoop chicken misture onto the wide ends of the triangles.

13. Bring points of the triangles up over filling and tuck under wide ends.

14. Do not cover filling completely.

15. It should show in between each triangle.

16. Bake 20-25 mintures or until golden brown.

17. For garnish, cut remaining tomato into 8 wedges.

18. Cut remaining half of lime into 4 slices, cut in half.

19. Arrange between openings of ring where filling is showing.

20. Serve with salsa and sour cream.

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