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Feed Their Game Face
Ranchero Chicken Crostada
Ranchero Chicken Crostada
by Lara from VA
A Mexican chicken and black bean mixture inside a pie crust
Print Recipe


Main Dish

Prep Time

15 minutes



Recipe Ingredients

1 roll Pillsbury pie crust, thawed
2 cups shredded cooked chicken
1 can (10-oz.) mild Ro-Tel tomatoes, drained
1/2 cup fresh cilantro, chopped
2 tsp. ranch dressing powder
1 tsp. cumin
1 cup shredded cheese (divided)
1 can (15.5-oz.) black beans, drained
1 red bell pepper, chopped
lettuce, chopped
ranch dressing


Directions: Roll crust onto Pam-treated baking sheet. In large mixing bowl, mix chicken, Ro-Tel, cilantro, ranch powder, cumin, 1/2 cup shredded cheese, black beans, and red pepper. Spread chicken mixture onto pie dough leaving a 1-2-inch border around the edges. Fold this border up over chicken to make a deep-dish pizza-like crust, forming pleats every 2 inches or so. Brush olive oil on crust. Bake at 375° for 25-30 minutes. Top with chopped Romaine lettuce and drizzle with ranch dressing. Enjoy!