Ranchero Mexi-Chicken Crostada |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 roll pie crust, thawed |
1 1/2 cups shredded cooked chicken |
1 (14 ounce) can drained mild rotel diced tomatoes and green chilies |
1/2 cup fresh cilantro, chopped |
1 teaspoon ranch dressing mix |
1 teaspoon cumin |
1 pinch salt and pepper |
1/2 cup shredded cheddar cheese |
1 tablespoon extra virgin olive oil |
1/4 teaspoon garlic salt with parsley |
Directions:
1. Preheat oven to 375. Unroll pie crust and place on a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, cilantro, ranch dressing mix, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture onto middle of pie crust and top with cheddar cheese, leaving about 1 1/2 inch border around the edges. Fold crust up over chicken forming little pleats every two inches or so pressing gently. Brush edges with olive oil ad sprinkle crust with garlic salt.
3. Bake 25-30 minutes or until crust is golden brown on the edges. Let cool for 5 minutes, then cut into wedges to serve.
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