Flaky Chicken and Bean Wedges

Flaky Chicken and Bean Wedges

Enjoy this 25-minute chicken and beans Mexican appetizer recipe made using Pillsbury® refrigerated pie crusts, Progresso® red kidney beans and Old El Paso® Thick ‘n Chunky salsa.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

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
  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.
Makes 8 servings (1 wedge and 2 tablespoons salsa each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Any cooked chicken can be used to make this hearty snack. Or for a meatless snack, just omit it from the recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 520mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.