South Of The Border Chicken Pizza Tart Recipes

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Season the chicken breast with a bit of salt and pepper, and sauté in some butter and olive oil over medium heat.
• 4. Remove from the pan, shred and reserve.
• 5. Add the melted butter to the bottom of the tart pan.
• 6. Place in the refrigerator and allow it to cool, about 1 hour.
• 7. Place a rack in middle position, and preheat the oven to 475 (245c).
• 8. Remove the tart pan from the fridge, and, place the pizza crust on the bottom of the pan.
• 9. Chef's Tip: If you want the crust a bit crisper (I do) prebake the crust for about 5 minutes, in the preheated oven.
• 10. Add the salsa, and spread out evenly.
• 11. Add the shredded chicken.
• 12. Add the two cheeses.
• 13. Top with the black olives.
• 14. Place in the preheated oven until the cheese is bubbly and beginning to brown, about 12 - 14 minutes.
• 15. PLATE/PRESENT
• 16. Cut into slices, and serve while still nice and toasty warm. Enjoy.
• 17. Keep the faith, and keep cooking.
• 18. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 6 to 8 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
• Drain pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.

Steps:

• Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
• Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
• Mix the beans, corn, bell pepper, salsa and cilantro.
• Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
• Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
• Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.

Steps:

• Mix first 2 ingredients together to form a dough.
• Roll out and cut 12 circles with a round cookie cutter or glass.
• Put 1 circle of dough into each section of a muffin tin.
• Mix remaining ingredients together.
• Fill cups evenly with mixture.
• Bake at 350 degrees for 15 minutes or until biscuits brown around edges and cheese in the filling melts.
• To Freeze: Flash freeze on a cookie sheet. Transfer to ziploc bag, and label. To serve: Heat in microwave or oven until warm.

Steps:

• Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
• Spread the rice in a greased 9x9 pan.
• Top with peppers and chicken.
• Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
• Bake 350 degrees for 25-30 minute.