Ranchero Mexi-Chicken Crostada

I took some advice from Jolene and checked out Picky Palate. I've tried a few of her recipes, but this one has been my favorite.

Ranchero Mexi-Chicken Crostada

1 roll Pillsbury Pie crust, thawed

1 can chunk chicken (from Costco), or about 1 ½ Cups cooked shredded chicken

1 drained can Mild Rotel diced tomatoes with chilies

½ Cup fresh chopped cilantro leaves

1 Teaspoon Ranch dressing seasoning, from packet that makes the dip

1 teaspoon cumin

Pinch of salt and pepper

½ Cup shredded cheddar cheese

1 Tablespoon extra virgin olive oil

¼ teaspoon Lawry’s garlic salt with parsley

1. Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.

2. 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 with cheddar cheese, leaving about 1 ½ inch 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.

3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.

4 Servings

TRY IT! You will LOVE it! It is fairly easy to make, but looks fancy, Kenneth was impressed when he saw me putting it together.

Melanie