Corn Chip Crescent Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Taco shells made from crescents: it's possible! A fast, flavorful and fun twist on taco night.
Ingredients
- 1 can Pillsbury™ refrigerated Crescent Dough Sheet
- 2 tablespoons olive oil
- 1 wire rack to cool/form the shells
Instructions
- Place wire rack on 2 or 4 juice glasses to raise it off the work surface so the taco shells will drape down over the wires as they cool and form.
- On work surface, unroll dough. With rolling pin, roll out dough until about 1/8-inch thickness. If necessary, sprinkle lightly with flour to help in rolling. Cut out 4 (4-inch) rounds. (A small bowl works well as a guide.) Re-rolling the dough scraps may be needed to cut the last round.
- On griddle or in 12-inch skillet, drizzle some of the oil. Heat over medium heat. Add as many dough rounds as will fit; cook until golden brown on each side. Gently drape warm dough rounds over 2 wire bars and through rack so they drape down to create shells. Repeat with any remaining oil and dough rounds. Cool completely, about 15 minutes.
- Fill each cooled shell with 1/2 cup chili and 1/2 cup corn chips. Top with cheese, lettuce, tomatoes, sour cream and hot sauce.
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