* 1 roll pie crust, thawed
* 1 can chunk chicken, or about 1 ½ c. cooked shredded chicken
* 1 drained can Mild Rotel diced tomatoes with chilies
* ½ c. fresh chopped cilantro leaves
* 1 tsp. Ranch dressing seasoning, from packet that makes the dip
* 1 tsp. cumin
* Pinch of salt and pepper
* ½ c. shredded cheddar cheese
* 1 Tbl. extra virgin olive oil
* ¼ tsp. Lawry’s garlic salt with parsley
* 1 can chunk chicken, or about 1 ½ c. cooked shredded chicken
* 1 drained can Mild Rotel diced tomatoes with chilies
* ½ c. fresh chopped cilantro leaves
* 1 tsp. Ranch dressing seasoning, from packet that makes the dip
* 1 tsp. cumin
* Pinch of salt and pepper
* ½ c. shredded cheddar cheese
* 1 Tbl. extra virgin olive oil
* ¼ tsp. Lawry’s garlic salt with parsley
Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top w/ cheddar cheese, leaving about 1 ½" border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.
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