Post by JJ Judkins on Oct 20, 2010 13:54:00 GMT -6
* Exported from MasterCook *
Mexican Chicken Crostada
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Pillsbury Pie crust -- thawed
1 1/2 cups cooked chicken -- shredded, 1 1/2-2 cups
1 can diced tomatoes -- drained can Mild or Original Rotel diced tomatoes with chilies
1/2 cup fresh cilantro -- leaves or dried, chopped
1 tsp ranch-style dressing mix -- from packet that makes the dip
1/2 teaspoon cumin
1 Pinch salt and pepper
1/2 cup shredded cheddar cheese
1 tblsp extra virgin olive oil
1/4 teaspoon garlic salt
Preheat oven to 375. Unroll pie crust & place onto a cookie sheet that has been sprayed with non stick cooking spray.
Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt & pepper into a large bowl. With a fork, stir & cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust & top with cheddar cheese, leaving about 1 ½ inch border around edges.
Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil & sprinkle crust with garlic salt.
Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve. Makes 4 servings .
Source:
"http://stephscafe.blogspot.com/2008/09/mexican-chicken-crostada.html"
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Per Serving (excluding unknown items): 880 Calories; 75g Fat (76.7% calories from fat); 22g Protein; 29g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 573mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 14 Fat; 0 Other Carbohydrates.
NOTES : For a variation I can totally see making some chicken, spinach, mushrooms & onions with some mozzarella cheese for an Italian version.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Mexican Chicken Crostada
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pillsbury Pie crust -- thawed
1 1/2 cups cooked chicken -- shredded, 1 1/2-2 cups
1 can diced tomatoes -- drained can Mild or Original Rotel diced tomatoes with chilies
1/2 cup fresh cilantro -- leaves or dried, chopped
1 tsp ranch-style dressing mix -- from packet that makes the dip
1/2 teaspoon cumin
1 Pinch salt and pepper
1/2 cup shredded cheddar cheese
1 tblsp extra virgin olive oil
1/4 teaspoon garlic salt
Preheat oven to 375. Unroll pie crust & place onto a cookie sheet that has been sprayed with non stick cooking spray.
Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt & pepper into a large bowl. With a fork, stir & cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust & top with cheddar cheese, leaving about 1 ½ inch border around edges.
Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil & sprinkle crust with garlic salt.
Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve. Makes 4 servings .
Source:
"http://stephscafe.blogspot.com/2008/09/mexican-chicken-crostada.html"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 880 Calories; 75g Fat (76.7% calories from fat); 22g Protein; 29g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 573mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 14 Fat; 0 Other Carbohydrates.
NOTES : For a variation I can totally see making some chicken, spinach, mushrooms & onions with some mozzarella cheese for an Italian version.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0