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.

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Prep Time 25 min
Total Time 25 min
Servings 8

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

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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.