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Ingredients
- 1 c. purchased ranch salad dressing
- 1 (41/2-oz.) can Old El Paso® Chopped Green Chiles
- 1/2 c. Pillsbury BEST® All-Purpose Flour
- 1 (11/4-oz.) pkg. Old El Paso® Taco Seasoning Mix
- 2 tsp. oil
- 24 chicken drummettes (about 2 lb.)
- Dried parsley flakes
Preparation
Step 1
1. Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In blender container, combine salad dressing & chiles; cover & blend until smooth. Spoon into small serving bowl. Refrigerate while making drummettes.
2. In shallow dish, combine flour & taco seasoning mix; mix well. Stir in oil with fork until well blended. Coat drummettes with flour mixture. Coat drummettes again to use up flour mixture. Place on sprayed cookie sheet.
3. Bake at 350°F. for 15 min.. Turn drummettes; bake an additional 14 to 17 min. or until chicken is fork-tender & juices run clear. Sprinkle parsley flakes on salad dressing mixture; serve as dip with warm drummettes.