Cuban Chicken Pizzas
Geoff and I made these last night, and they were really tasty. I liked the little kick that came from using cumin seeds and pepper jack cheese. We'll be having these again later this week. Oh, and we did a half recipe (so only 2 pizzas instead of 4) last night.
from Myrecipes.com (http://tinyurl.com/3syk2q)
Flour tortillas pinch-hit as a crisp crust for this hearty pizza loaded with chicken and vegetables. Toasting the corn in a skillet brings out its natural sweetness and adds a deliciously smoky note. (Note from Becky: I didn't really get a "smoky note" but whatever. It was still good.)
4 (8-inch) fat-free flour tortillas (I don't think ours were fat free)
Cooking spray
1 (11-ounce) can no salt-added whole-kernel corn, drained
1/2 teaspoon cumin seeds
2 cups diced roasted chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 garlic clove, minced
2 tablespoons fresh lime juice
3/4 cup Monterey Jack cheese with jalapeño peppers (we bought slices, then tore it into little pieces)
4 teaspoons chopped fresh cilantro
Preheat oven to 350°.
Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. (Note from Becky: we cooked for probably 3 minutes to get to lightly charred.) Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.
Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro. (Oops, we put the cilantro on top, then baked. Oh, well, it was still good.)
from Myrecipes.com (http://tinyurl.com/3syk2q)
Flour tortillas pinch-hit as a crisp crust for this hearty pizza loaded with chicken and vegetables. Toasting the corn in a skillet brings out its natural sweetness and adds a deliciously smoky note. (Note from Becky: I didn't really get a "smoky note" but whatever. It was still good.)
4 (8-inch) fat-free flour tortillas (I don't think ours were fat free)
Cooking spray
1 (11-ounce) can no salt-added whole-kernel corn, drained
1/2 teaspoon cumin seeds
2 cups diced roasted chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 garlic clove, minced
2 tablespoons fresh lime juice
3/4 cup Monterey Jack cheese with jalapeño peppers (we bought slices, then tore it into little pieces)
4 teaspoons chopped fresh cilantro
Preheat oven to 350°.
Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. (Note from Becky: we cooked for probably 3 minutes to get to lightly charred.) Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.
Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro. (Oops, we put the cilantro on top, then baked. Oh, well, it was still good.)
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