Tex Mex Chicken Pizza

I mentioned recently that I've been on quite a pizza kick lately.  Take out pizza is the pits in the DC area (or maybe I'm just a pizza snob having grown up in Chicago?), so the best it ever gets here is frozen or homemade.  Homemade wins in the delicious (and nutritious) department every time, but sometimes it's a pain to make your own.  But not with this recipe. 

This recipe peaked my interest immediately when I saw it in a magazine while waiting in the check out lane at Whole Foods.  In fact, it's the reason I decided to buy the $8 magazine (ouch!) in the first place.  It's incredibly quick, pretty healthy, and even my toddler eats it (minus the jalapenos).  It's truly a 30 minute meal, as the magazine notes, if you use a store bought rotisserie chicken.  I still keep it a 30 minute meal though and make my own shredded chicken in the crock pot (recipe included below) on a day in advance so it's all set to go when I want to assemble a quick meal like this one.  Plus, as an added bonus, any leftover shredded chicken is great to have on hand in the fridge or freezer to use in salads, quesadillas, soups, sandwiches, etc. later in the week.

That being said, this recipe is one of my new-found weeknight favorites that even my husband has started to regularly request.  We cook a lot and are always trying new recipes, so I always consider it a big, big win when a recipe strikes a chord with him so much that he actually requests it again and again.  In fact, since first discovering this recipe, I've made it at least 3 times, and I already have it on our weekly menu for next week.  I think it's time to put it on yours!

Tex Mex Chicken Pizza

Printer-friendly version

Ingredients

½ cup nonfat plain Greek yogurt (or sour cream)

1/3 cup chopped fresh cilantro, divided

2 tablespoons lime juice, divided

Salt and pepper, to taste

1 (16 oz.) can refried black beans

1 teaspoon chili powder

4 (8-inch) whole wheat flour tortillas

8 teaspoons canola or olive oil

2 cups shredded Rotisserie or Crock pot chicken (crock pot shredded chicken recipe below)

1 cup shredded pepper jack cheese

½ cup chopped pickled jalapenos

Directions

1.     Adjust oven racks to upper and lower positions and preheat to 475 degrees.  Whisk together Greek yogurt, ¼ cup cilantro, and 1 tablespoon lime juice in a small bowl. Season with salt and pepper and set aside.

2.     In a second bowl, stir beans with remaining 1 tablespoon lime juice and chili powder.

3.     Brush both sides of each tortilla lightly with oil.  Transfer the 4 tortillas to 2 baking sheets and bake on upper and lower racks of oven until golden, flipping halfway through (approx. 5 minutes). 

4.     Spread ¼ cup of the bean mixture over each tortilla.  Top each tortilla with ½ cup shredded chicken, ¼ cup cheese, and 2 tablespoons jalapenos.  Bake on 2 baking sheets for 6-8 minutes or until cheese is melted and pizzas are heated through.

5.     Cut pizzas into quarters, top with a dollop of the greek yogurt mixture, and garnish with remaining cilantro.

Crock Pot Shredded Chicken

Ingredients

4 chicken breasts (or as many as you want), thawed if frozen

½ cup water

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

Directions

1.     Place chicken breasts in crock pot.

2.     Mix water with spices and pour over chicken.

3.     Cook on low for 8-10 hours.

4.     Remove chicken from crock pot and shred with a fork.

5.     Use in pizzas, quesadillas, burritos, soups, salads, casseroles, etc.  Any leftovers can be frozen!

*Tex Mex Chicken Pizza recipe slightly adapted from the magazine America's Test Kitchen 30-Minute Suppers, Spring 2011 issue.