Wednesday, March 18, 2009

Cuban Chicken Pizza

Flour tortillas pinch-hit as a crisp crust for this hearty pizza loaded with chicken and vegetables. Toasting the corn in a skillet brings out its natural sweetness and adds a deliciously smoky note.

4 servings (serving size: 1 pizza)
* 4 (8-inch) fat-free flour tortillas
* Cooking spray
* 1 (11-ounce) can no salt-added whole-kernel corn, drained
* 1/2 teaspoon cumin seeds
* 2 cups diced roasted chicken breast
* 1 (15-ounce) can black beans, rinsed and drained
* 1 garlic clove, minced
* 2 tablespoons fresh lime juice
* 3/4 cup Monterey Jack cheese with jalapeƱo peppers
* 4 teaspoons chopped fresh cilantro

Preheat oven to 350°.

Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.

Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro.

Nutritional Information
Calories: 460 (20% from fat)
Fat: 10.2g (sat 4.8g,mono 2.9g,poly 1.7g)
Protein: 37.7g
Carbohydrate: 54.3g
Fiber: 8.4g
Cholesterol: 78mg
Iron: 3.6mg
Sodium: 760mg
Calcium: 210mg

recipes by:Cooking Light
photo:Randy Mayor


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