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Randy Mayor Photo by: Randy Mayor

Cuban Chicken 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.

Cooking Light DECEMBER 2004

  • Yield: 4 servings (serving size: 1 pizza)

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

Preparation

Preheat oven to 350°.

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 460
  • Calories from fat: 20%
  • Fat: 10.2g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 37.7g
  • Carbohydrate: 54.3g
  • Fiber: 8.4g
  • Cholesterol: 78mg
  • Iron: 3.6mg
  • Sodium: 760mg
  • Calcium: 210mg
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Cuban Chicken Pizza Recipe

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