Flaky Chicken and Bean Wedges

(3)
  1 reviews
  • 25|min prep time
  • 25|min total time
  • 8 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 Spread cream cheese over partially baked crust. Top with chicken mixture; sprinkle with cheese.
  4. 4 Bake 2 to 3 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges; serve warm with salsa.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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