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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is like a modified quesadilla. I like the buttery taste of the crust with the spice of the filling. I often used leftover grilled chicken in this recipe. If I use fresh salsa in the filling, I omit the additional tomatoes. Ingredients:
1 (15 ounce) package refrigerated pie crusts (or 2 rounds of your own pie crust recipe) |
1/4 cup mayonnaise |
1/4 cup salsa |
1 cup cubed cooked chicken |
1 cup chopped tomato |
1/4 cup sliced green onion |
1 cup shredded cheddar cheese |
Directions:
1. Heat oven to 450F.
2. If using homemade pie crust, roll into 2 rounds (as if for double crust pie).
3. Place pie crusts on ungreased cookie sheet.
4. Combine mayo and salsa.
5. Spread mayo mixture evenly over each pie crust.
6. Sprinkle half of each crust with remaining ingredients.
7. Fold untopped half of each crust over filling; DO NOT SEAL.
8. Bake at 450F for 14 to 18 minutes or until golden brown.
9. Cut into wedges (like a quesadilla) to serve.
10. If desired, top with shredded lettuce, sliced ripe olives, sour cream and additional salsa.
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