Cuban Chicken Pizza

Cuban Chicken Pizza

Cuban Chicken Pizza

00:30
00:15
00:15

4 servings

Ingredients

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

Directions

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.

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