Mexican Chicken Crostada
Yield: 2-4 servings
1 roll Pillsbury pie crust, thawed (or homemade if you're being ambitious)
1 1/2 cups cooked and shredded chicken
1 14.5 oz canned diced tomatoes, drained
1 4 oz. can diced green chilies
1/2 cup fresh chopped cilantro leaves or green onions
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 teaspoon cumin
1/2 cup shredded cheddar cheese
1 tablespoon olive oil
Add chicken, tomatoes, diced tomatoes, green chilies, cilantro or green onions, parsley, garlic powder, onion powder, salt & pepper, and cumin in a large bowl and stir to combine. Pour chicken mixture into the center of the pie crust and top with cheddar cheese, leaving about a 1 1/2 inch border around the edges. Fold crust up over the chicken mixture, forming little pleats every 2 inches or so until you've formed a complete crust. Brush edges with olive oil and sprinkle with garlic salt.
Bake until crust is golden brown, about 25-30 minutes. Let cool for 5 minutes, then cut into wedges and serve. Enjoy!