I’ve had the recipe for years. It was in Sunset magazine back in the late 70s or early 80s.
1 package (3 oz.) cream cheese
1 Tablespoon milk
1-1/4 Cup (3/4#) shredded cooked chicken
1 Cup (4 oz.) shredded Cheddar cheese
1 can (4 oz.)green chilies
1/4 Cup sliced green onions
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
2 cups buttermilk baking mix
1/2 cup water
3 Tablespoons melted butter
1-1/3 cups crushed corn chips
Let cream cheese soften at room temperature. Mix it with the milk, chicken, Cheddar, chilies, onion, garlic salt and cumin; set aside.
Stir baking mix with water until blended. Turn onto a board dusted with baking mix; knead about 10 times to form ball. Roll out a 12×18″ rectangle; cut into 6″ squares. Spoon 1/3 cup of the chicken mixture onto each square. Fold squares into triangles; press edges with fork to seal. Brush with melted butter, then press turnover into crushed chips to coat. Place on ungreased cookie sheet. Bake in a 400 degree oven for 20 minutes or until golden.
I “TWEEK” almost every recipe I use. To adapt this to my frugal spinster lifestyle:
I omit the chilies (personal taste rather than frugality dictated this choice)
I substitute regular onions for the green onions most of the time.
I use a make-your-own version of buttermilk baking mix.
I increase the dough so I get 9 squares. (3 cups mix & 3/4 cup water)
1-1/3 cups of corn chips is WAY too much, (they just fall off) 1/2 cup is fine.
I bake on a parchment covered cookie sheet. Cheese oozes out during baking and I don’t like scrubbing burnt cheese off my baking sheet.
If you give this recipe a try let me know about it. I’d love to hear if you enjoy them as much as I do.