Ranchero Mexi-Chicken Crostada

Everyone has those nights when they're wondering how they're going to get a meal on the table. This meal is perfect because It's made from simple ingredients you can keep on hand and it comes together without much work. It's also one that lets you use your imagination. You could easily substitute shredded beef for the chicken, change the kinds of cheese you use, maybe even throw in a can of black beans (rinsed and drained) for something extra. It's also delicious and hard to believe it's so easy to make. The tomatoes and green chilies give it a delicious kick and the cilantro adds a great fresh flavor. Just the word Crostada conjures up something special and no one ever has to know how easy it was.

This could also work as a great football snack. Serve with some tortilla chips and queso dip. Yum!

Ranchero Mexi-Chicken Crostada

Picky Palate

1 roll Pillsbury Pie crust, thawed
1 can chunk chicken (from Costco), or about 1 ½ Cups cooked shredded chicken
1 drained can Mild Rotel diced tomatoes with chilies
½ Cup fresh chopped cilantro leaves
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ 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.

Posted by: Sallie