Ranchero Mexi-Chicken Crostada Recipe

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Ranchero Mexi-Chicken Crostada
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Ingredients:

Directions:

  1. Preheat oven to 375. Unroll pie crust and place on a cookie sheet that has been sprayed with non stick cooking spray.
  2. Place chicken, tomatoes, cilantro, ranch dressing mix, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture onto middle of pie crust and top with cheddar cheese, leaving about 1 1/2 inch border around the edges. Fold crust up over chicken forming little pleats every two inches or so pressing gently. Brush edges with olive oil ad sprinkle crust with garlic salt.
  3. Bake 25-30 minutes or until crust is golden brown on the edges. Let cool for 5 minutes, then cut into wedges to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 574.22 Kcal (2404 kJ)
Calories from fat 367.91 Kcal
% Daily Value*
Total Fat 40.88g 63%
Cholesterol 63.4mg 21%
Sodium 934.81mg 39%
Potassium 266.04mg 6%
Total Carbs 38.37g 13%
Sugars 2.37g 9%
Dietary Fiber 0.13g 1%
Protein 19.05g 38%
Vitamin C 0.6mg 1%
Iron 1.4mg 8%
Calcium 125.3mg 13%
Amount Per 100 g
Calories 334.27 Kcal (1400 kJ)
Calories from fat 214.17 Kcal
% Daily Value*
Total Fat 23.8g 63%
Cholesterol 36.9mg 21%
Sodium 544.18mg 39%
Potassium 154.87mg 6%
Total Carbs 22.34g 13%
Sugars 1.38g 9%
Dietary Fiber 0.08g 1%
Protein 11.09g 38%
Vitamin C 0.4mg 1%
Iron 0.8mg 8%
Calcium 73mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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