Flaky Chicken and Bean Wedges |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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You may use any cooked chicken for this or omit it if you prefer a meatless snack. Ingredients:
1 refrigerated pie crust, softened as directed on box (from 15 oz. box) |
1 cup chopped roasted deli chicken |
1 (15 ounce) can red kidney beans, drained, rinsed |
1 teaspoon ground cumin |
2 tablespoons chopped fresh cilantro, if desired |
1/2 cup whipped cream cheese, softened |
1 cup shredded taco cheese (4 oz.) |
1 cup thick & chunky salsa |
Directions:
1. Heat oven to 425.
2. Remove pie crust from pouch; unroll on ungreased cookie sheet. Generously prick crust with fork. Bake 6 to 8 minutes or until light golden brown.
3. Meanwhile, in 10-inch skillet, cook chicken, beans and cumin over medium heat about 2 minutes, stirring frequently, until thoroughly heated. Stir in cilantro.
4. Spread cream cheese over partially baked crust. Top with chicken mixture; sprinkle with cheese.
5. Bake 2 to 3 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges; serve warm with salsa.
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