Chicken Enchilada Pizza INGREDIENTS 1 pkg (13.8 oz/283 g) refrigerated pizza crust 1/2 medium onion 1 jalapeño pepper 8 oz (250 g) Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided 2 cups (500 mL) diced cooked chicken breasts 1/2 cup (125 mL) mild green taco sauce 3 garlic cloves, pressed 1/2 cup (125 mL) grape tomatoes 1/2 cup (125 mL) loosely packed fresh cilantro DIRECTIONS 1 Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chefs Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12-14 minutes or until crust is golden brown. 2 Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1/2 cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®. 3 Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6-7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack. 4 Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula. Yield: , 6 servings of 2 rectangles Nutrients per serving: Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g U.S. Diabetic exchanges per serving: No information is currently available. Cooks Tips: For a less spicy version, seed the jalapeño pepper before chopping. Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired. If desired, 1/4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce.
Posted on: Wed, 19 Mar 2014 09:47:29 +0000
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