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Cook'n with Betty Crocker 
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Chicken and Black Bean Tostizzas |
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Serves: 8 Print this RecipeKaren Durrett - Portland, Oregon Bake-Off® Contest 36, 1994 Flavored like a tostada, shaped like a pizza! PIZZA 1 (1-pound 1.3-ounce) can large flaky refrigerated biscuits 1/2 cup thick and chunky salsa 1 cup diced cooked chicken 1 cup canned black beans (from 15-oz. can), drained 1/4 cup chopped fresh cilantro 1/4 teaspoon cumin 2 green onions, chopped 1/2 cup green or red bell peppers strips (1 inch long) 1 1/2 cups (6 oz.) shredded Cheddar cheese GARNISH, IF DESIRED 1/2 cup dairy sour cream 1/2 cup guacamole __Karen Durrett ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit into 5 1/2-inch circle. In medium bowl, combine salsa, chicken, black beans, cilantro and cumin; mix well. Spread evenly over biscuit to within 1/4 inch of edges. Top evenly with green onions, bell pepper strips and cheese. Bake at 350°F. for 20 to 24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole. Nutrition Per Servings: Calories 400; Protein 17g; Carbohydrate 32; Fat 23g; Sodium 1010mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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