Betty Crocker

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Recipe

Easy Mexican Chicken Pizza

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Easy Mexican Chicken Pizza

Serve chicken, Old El Paso® Refried beans and salsa over Pillsbury® refrigerated pizza crust for an easy Mexican dinner - ready in 30 minutes!

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PREP TIME 15 Min
TOTAL TIME 30 Min
SERVINGS 4

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1: cup Old El Paso® Refried Beans, stirred

1/2: cup Old El Paso® Thick 'n Chunky Salsa

1 1/2: cups shredded hot pepper Monterey Jack cheese (6 oz)

1: package (6 oz) refrigerated cooked southwestern-flavored chicken breast strips

1/4: cup diced plum (Roma) tomato

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1 Heat oven to 425°F. Spray 12- or 14-inch pizza pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough to form 12-inch round. Bake about 8 minutes or until crust begins to brown.
2 Spread refried beans evenly over partially baked crust. Spread salsa over beans. Sprinkle with cheese, chicken and tomato.
3 Bake 9 to 12 minutes longer or until edges of crust are golden brown and cheese is melted. Cut into wedges to serve.

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Expert Tips

Try your favorite shredded cheese, such as Cheddar or Mexican blend, in place of hot pepper Monterey Jack cheese.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

Calories 500

(Calories from Fat 140),

Total Fat 16g

(Saturated Fat 8g,
Trans Fat 0g),

Cholesterol 65mg;
Sodium 1600mg;
Total Carbohydrate 61g

(Dietary Fiber 4g,
Sugars 9g),

Protein 30g;

Percent Daily Value*:

Exchanges:

3 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;
1 Fat;

Carbohydrate Choices:

4;

*Percent Daily Values are based on a 2,000 calorie diet.

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