Cuban Chicken Pizza

Flour tortillas give this spin on pizza a crisp crust.  The toasted corn adds smokiness to this dish.  Serve crisp bell pepper strips on the side.  Makes 4 pizzas, serving 4.

Cuban Chicken Pizza Recipe

What you’ll need:

  • 4 (8-inch) whole-wheat tortillas
  • cooking spray
  • 1 can (11 ounces) whole-kernel corn, drained
  • 1/2 teaspoon cumin seeds
  • 2 cups diced roasted chicken
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 garlic clove, minced
  • 2 tablespoons lime juice
  • 3/4 cup Monterey Jack cheese
  • 4 teaspoons chopped cilantro
What you’ll do:
  • Preheat oven to 350 degrees.
  • Place tortillas on a baking sheet coated with cooking spray.
  • Bake at 350 degrees for 10 minutes (or until edges are browned).
  • Remove from oven; stack and press down (to flatten and keep warm).
  • Heat a large skillet over medium-high heat; coat with cooking spray.
  • Add corn and cook until slightly charred (minute or so).
  • Add cumin seeds and stir constantly for 5 seconds.
  • Add chicken, black beans and garlic; cook 2 minutes or until heated.
  • Remove from heat and stir in lime juice.
  • Place tortillas back on baking sheet.  Spoon 3/4 cup mixture on top of each tortilla.
  • Top with 3 tablespoons of cheese.
  • Bake for 2 minutes or until cheese melts at 350 degrees.
  • Sprinkle with cilantro.
Recipe and image from Cooking Light.
So what are you waiting for…Get dinner on the table!



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