Flaky Chicken and Bean Wedges

 

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.