8 oz. can refrigerator crescent rolls
1 c. (4 oz.) shredded cheddar cheese
1/3 c. canned diced green chilies
1/2 c. (about 20) crushed nacho - cheese tortilla chips

Preheat to 375 degrees. Separate roll dough into four rectangles. Pinch together perforations. Sprinkle 1/4 cup cheese and 1 heaping tablespoon chilies over each rectangle. Roll up rectangles, jelly roll fashion, from the long side. Spread crushed chips on wax paper. Roll dough logs in chips to coat. Cut each log into 5 sections. Place slices cut side down, on an ungreased baking sheet. Bake until light brown 15 to 20 minutes. Serve warm. Makes 20.