Ingredients:
1 refrigerated pie crusts, softened as directed on box ( from 15 oz. box)
1 cup chopped roasted deli chicken
1 (15 ounce) cans red kidney beans, drained, rinsed
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro, if desired
1/2 cup whipped cream cheese, softened
1 cup shredded taco cheese ( 4 oz.)
1 cup thick & chunky salsa
Directions:
Heat oven to 425.
Remove pie crust from pouch; unroll on ungreased cookie sheet. Generously prick crust with fork. Bake 6 to 8 minutes or until light golden brown.
Meanwhile, in 10-inch skillet, cook chicken, beans and cumin over medium heat about 2 minutes, stirring frequently, until thoroughly heated. Stir in cilantro.
Spread cream cheese over partially baked crust. Top with chicken mixture; sprinkle with cheese.
Bake 2 to 3 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges; serve warm with salsa.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.