Chicken Picante Pizzas
Quick, creative and delicious, these zesty pizzas use flour tortillas for the crust. They're a great solution for busy nights, but they're so good, you'll want to make them all the time.
Ingredients
6 flour tortilla(8-inch)
1 jar (16 ounces) Pace® Picante Sauce
1.5 cups cubed boneless, skinless chicken breasts, cooked
1.5 cups shredded Monterey Jack cheese(about 6 ounces)
3 green onion, sliced (about 6 tablespoons)
1 jar (16 ounces) Pace® Picante Sauce
1.5 cups cubed boneless, skinless chicken breasts, cooked
1.5 cups shredded Monterey Jack cheese(about 6 ounces)
3 green onion, sliced (about 6 tablespoons)
Instructions
Heat the oven to 450°F. Place the tortillas onto 2 baking sheets. Spray the tortillas with vegetable cooking spray. Bake for 5 minutes or until the tortillas are golden.
Spread about 1/4 cup picante sauce onto each tortilla to within 1/2 inch of the edge. Top with the chicken, cheese and onions.
Bake for 5 minutes or until the cheese is melted.
Spread about 1/4 cup picante sauce onto each tortilla to within 1/2 inch of the edge. Top with the chicken, cheese and onions.
Bake for 5 minutes or until the cheese is melted.
Chicken Picante Pizzas
Quick, creative and delicious, these zesty pizzas use flour tortillas for the crust. They're a great solution for busy nights, but they're so good, you'll want to make them all the t...
Directions
Print
Heat the oven to 450°F. Place the tortillas onto 2 baking sheets. Spray the tortillas with vegetable cooking spray. Bake for 5 minutes or until the tortillas are golden.
Spread about 1/4 cup picante sauce onto each tortilla to within 1/2 inch of the edge. Top with the chicken, cheese and onions.
Bake for 5 minutes or until the cheese is melted.
Ingredients
6 flour tortilla(8-inch)
1 jar (16 ounces) Pace® Picante Sauce
1.5 cups cubed boneless, skinless chicken breasts, cooked
1.5 cups shredded Monterey Jack cheese(about 6 ounces)
3 green onion, sliced (about 6 tablespoons)
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