Recipe Ingredients1 no-stick cooking spray
11 ounces pre-made pizza dough
1 pound Chicken Breast, Grilled and Shredded (May substitute rotisserie chicken breast)
6 ounces (3 large) Portobello caps, grilled and diced
1 10 ounce can RO*TEL Diced Tomatoes and Green Chiles (Mild)
1/2 cup Mexican Style Taco Cheese
1/2 cup sour cream
1/4 cup cilantro, chopped (for garnish)
DirectionsHEAT oven to 350 degrees. Spray a 24-count mini-muffin baking pan with cooking spray.
DIVIDE dough evenly into 24 portions and press covering bottom and sides.
BAKE for 8 minutes then remove. Using the end of a rounded utensil (like fondant roller) press in center of each dough shell making a pocket for the stuffing
COMBINE shredded chicken breast, diced Portobello mushrooms, and ROTEL diced tomatoes in a 10-inch non-stick skillet on medium high heat. Cook until all moisture has disappeared, stirring frequently, about 10 minutes. Let cool enough to handle.
FILL each shell with a generous amount of shredded chicken mixture, about a heaping teaspoon. Evenly sprinkle cheese over top of chicken stuffing.
BAKE for 7 minutes in the preheated oven, or until the cheese has melted. Cool for 15 minutes.
TOP each stuffed cup with dollop of sour cream then chopped cilantro. (If wanted, may garnish with additional shredded cheese.) Serve warm.