Mexican Chicken Crostada

Great weekend but busy! I cooked a bit and also brought a tray of the Swiss Mushroom Chicken Bake & some homebaked cookies to our friends who just had a baby & also to my in laws.

 

I got this recipe from Jenny at Picky Palate. Visit her, she's an amazing cook/baker! I will be making it again as I'm a sucker for anything in a crust or with filling.


Mexican Chicken Crostada
1 roll Pillsbury Pie crust, thawed
1 ½ - 2 cups cooked shredded chicken
1 drained can Mild or Original Rotel diced tomatoes with chilies
½ cup fresh chopped cilantro leaves or dried
1 tsp Ranch dressing seasoning, from packet that makes the dip
1 tsp cumin (I plan to use 1/2 tsp next time)
Pinch of salt & pepper
½ cup shredded cheddar cheese
1 tblsp extra virgin olive oil
¼ tsp garlic salt

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

Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt & pepper into a large bowl. With a fork, stir & cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust & 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 & sprinkle crust with garlic salt.

Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve. Makes 4 servings .

My Thoughts:

You can use canned chicken like Jenny did but I prefer using Rotisserie chicken since my little guy will eat that & not the crostada. I also used dried cilantro & didn't really measure. As for the cumin, while one of my fav foods is Mexican I am not a huge cumin fan. The 1 tsp in this dish is very prominent so I plan to use 1/2 tsp next time. For a variation I can totally see making some chicken, spinach, mushrooms & onions with some mozzarella cheese for an Italian version. Yum!

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