Flaky Chicken and Bean Wedges

  • Prep 25 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Any cooked chicken can be used to make this hearty snack. Or for a meatless snack, just omit it from the recipe.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
570mg
24%
Potassium
230mg
7%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
10%
Sugars
2g
Protein
13g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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