Sunday, January 12, 2014

Mexican Chicken Crostada

One of my favorite meals as a kid was the Mexican Pizza at Taco Bell. I still enjoy the treat, but with the goals of being healthy and cooking at home as much as possible, I don't have a chance to enjoy that Taco Bell Mexican Pizza quite as much anymore. Which is why I'm happy I've found this delicious crostada recipe. The crust is crispy on the outside, chewy on the inside, and the chicken filling is the perfect hearty blend of Mexican goodness that has the perfect amount of spice.

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


Pre-heat oven to 375 degrees. Unroll pie crust and place on a cookie sheet that has been sprayed with non-stick cooking spray.

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!