So...I thought I would start following through on my promises and post a little bit about my monthly menu!
Tonight we had:
Chicken Crostada
Ingredients
1 roll Pillsbury Pie crust, thawed
2 cans chunk chicken or 1 1/2 Cups cooked shredded chicken
1 drained can Mild Rotel diced tomatoes with chilies
1/2 Cup fresh chopped cilantro leaves
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
1/2 Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s garlic salt with parsley
1. Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.
Recipe courtesy of: www.Picky-Palate.com
2 comments:
uhhh i was going to say this looks super yummy and thought about trying it until i got down to the Cilantro part lol i would NEVER get away with that. Jeremy hates it so much he has a shirt that says ihatcilantro.com
You don't have to use cilantro...I left it out because I didn't want to buy it :) It doesn't hurt anything to leave it out.
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