Barbecued Chicken Tortilla Pizzas

Barbecued Chicken Tortilla Pizzas

Here's an easy after-school snack. Or just add a salad, and dinner's served in no time!

Prep Time

05

Minutes

Total Time

20

Minutes

Makes

4 servings (2 slices each)

2
Old El Paso® flour tortillas (8 inch) from 11.5-oz package
1 1/2
cups (from 32-oz tub) refrigerated original barbecue sauce with shredded chicken
2/3
cup chopped red bell pepper
2
cups shredded Mexican cheese blend (8 oz)
Old El Paso® salsa (any variety)
  1. Heat oven to 350°F. Top each tortilla with 3/4 cup of the chicken, 1/3 cup of the bell pepper and 1 cup of the cheese. Place on ungreased cookie sheet.
  2. Bake about 15 minutes or until cheese is bubbly. Cut each tortilla into 4 wedges. Serve with salsa.
Makes 4 servings (2 slices each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you prefer, you can use Monterey Jack cheese instead of the Mexican blend and chopped tomato instead of the bell pepper.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 13g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 1320mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 1g,
    • Sugars 16g),
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.