Cuban Chicken Pizza

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Ingredients

  • 4 (8-inch) fat-free flour tortillas
  • 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 jalapeno peppers
  • 4 teaspoons chopped fresh cilantro

    Directions

    Preheat oven to 350 degrees.



    Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350 degrees 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. 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 degrees for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro.
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