Flaky Chicken and Bean Wedges

Enjoy this chicken and beans appetizer recipe made using Pillsbury® refrigerated pie crusts, Progresso® red kidney beans and Old El Paso® Thick ‘n Chunky salsa.

  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 8

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
can (15 oz) Progresso® red kidney beans, drained, rinsed
1
teaspoon ground cumin
2
tablespoons chopped fresh cilantro, if desired
1/2
cup whipped cream cheese (from 8-oz container), softened
1
cup shredded taco-seasoned cheese (4 oz)
1
cup Old El Paso® Thick ‘n Chunky salsa
  • 1 Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Generously prick crust with fork. Bake 6 to 8 minutes or until light golden brown.
  • 2 Meanwhile, in 10-inch skillet, cook chicken, beans and cumin over medium heat about 2 minutes, stirring frequently, until thoroughly heated. Stir in cilantro.
  • 3 Spread cream cheese over partially baked crust. Top with chicken mixture; sprinkle with cheese.
  • 4 Bake 2 to 3 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges; serve warm with salsa.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    570mg
    570%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    13g
    13%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    8%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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