Baja Chicken Pizza

The Sentinel-Record - - BUSINESS DIRECTORY -

Prep­time: 15 min­utes

Cook­time: 15 min­utes

Serv­ings: 5

•4 bone­less, skin less chicken breasts, about 1 pound

•1 bot­tle (8 ounces) Ortega Green Ta co Sauce

•1 can Ortega Veg­e­tar­ian Re­fried Beans

•3/4 cup Ortega Home style Salsa( any va­ri­ety)

•1 pre­pared pizza crust

•1 red bell pep­per, diced

•1 can (4 ounces) Ortega Diced Green Chi les

•1bag (8 ounces) Mex­i­can-style shred­ded cheese

•1 bot­tle (8 ounces) Ortega Orig­i­nal Ta co Sauce( any va­ri­ety)

•1bag Ortega Crispy Onion Ta co Top­pers

In large bowl or re-seal­able plas­tic bag, com­bine chicken breasts with green taco sauce. Stir or shake to coat. Mar­i­nate at least 30 min­utes or up to 2 hours.

Heat oven to 350˚ F.

Bake chicken 15-20 min­utes, or un­til in­ter­nal tem­per­a­ture reaches 165˚ F.

Let chicken cool 10 min­utes then cut into small cubes. In medium bowl, com­bine re­fried beans and salsa. Trans­fer pre­pared pizza crust to bak­ing sheet. Spread bean mix­ture over dough, leav­ing 1/4 inch at edges for crust.

Top with pep­pers, green chiles, chicken and cheese. Bake 10-15 min­utes, or un­til crust is golden brown and cheese is melted.

Top with taco sauce and crispy onion top­pers then serve.

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