Flaky Chicken and Bean Wedges

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 8

Ingredients

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

Directions

Directions

  • 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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
520mg
22%
Potassium
290mg
8%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
13%
Sugars
3g
Protein
14g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.