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Cuban Chicken Pizza

Randy Mayor
Yield 4 servings (serving size: 1 pizza)
Flour tortillas pinch-hit as a crisp crust for this hearty pizza loaded with chicken and vegetables. Toasting the corn in a skillet brings out its natural sweetness and adds a deliciously smoky note.

Ingredients

  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • 1 (11-ounce) can no salt-added whole-kernel corn, drained
  • 1/2 teaspoon cumin seeds
  • 2 cups diced roasted chicken breast
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 3/4 cup Monterey Jack cheese with jalapeño peppers
  • 4 teaspoons chopped fresh cilantro

Nutrition Information

  • calories 460
  • caloriesfromfat 20 %
  • fat 10.2 g
  • satfat 4.8 g
  • monofat 2.9 g
  • polyfat 1.7 g
  • protein 37.7 g
  • carbohydrate 54.3 g
  • fiber 8.4 g
  • cholesterol 78 mg
  • iron 3.6 mg
  • sodium 760 mg
  • calcium 210 mg

How to Make It

  1. Preheat oven to 350°.

    Cuban Chicken Pizza
    Randy Mayor
  2. Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.

  3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.

  4. Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro.