Fiesta Chicken Pizza Recipes

FIESTA CHICKEN PIZZA

Steps:

• Whole pizza directions:
• Preheat the oven to 425°F. Spritz a round 14" pizza pan with cooking spray. Press the dough into the pan.
• Mix 1 tsp of fiesta taco seasoning into the pizza sauce. Stir well.
• Spread 1/2 of sauce over the dough. Sprinkle the dough with 1 cup of shredded Monterey-Jack cheese.
• Arrange the chicken, sliced onion and peppers over the cheese. Drizzle with the remaining sauce.
• Sprinkle with 1/2 tsp taco seasoning [or to your taste] and shredded Monterey-Jack cheese. Bake for 16-18 minutes until the crust is golden and the cheese is bubbly.
• Top with chopped cilantro, if desired.
• Naan flatbread pizza directions:
• Spritz 2 baking sheets with cooking spray. [2 flatbreads for each pan]
• Mix 1 tsp of fiesta taco seasoning into the pizza sauce. Stir well.
• Divide the sauce between the flatbreads reserving some [about 1/3 cup] to drizzle on the toppings.
• Sprinkle each naan with cheese, dividing 1/2 of the shredded Monterey-Jack cheese between the naan flatbreads.
• Arrange the chicken, sliced onion and peppers over the cheese.
• Drizzle each evenly with the remaining sauce. Sprinkle each with fiesta taco seasoning. [1/2 tsp for all 4 naan flatbreads, or to your taste]
• Top with the remaining shredded Monterey-Jack cheese.
• Bake for 10-12 minutes, rotating the pans halfway through baking.
• Top with chopped cilantro, if desired.

FIESTA CHICKEN BURRITOS

Steps:

• Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook for 15 minutes or until heated through. , Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Freeze option: Omit toppings. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, add toppings.

FIESTA CHICKEN

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SPICY CHICKEN PIZZA RECIPE BY TASTY

Steps:

• Preheat oven to 450ºF (230ºC).
• In a small bowl, whisk together pizza sauce with Frank's Red Hot Original. Set aside.
• Drizzle a 12-inch (30 ½ cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. Sprinkle pan with cornmeal.
• Press pizza dough into the pan so that it covers the whole surface evenly.
• Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
• Bake pizza for 14-16 minutes until edges are browned and crisp.
• Remove from oven and let cool for 5 minutes, then drizzle with Frank's Red Hot Original and ranch dressing. Slice and serve.
• Enjoy!

FIESTA CHICKEN PIZZA

Steps:

• Preheat oven. ( See pizza crust package directions)
• Heat vegetable oil in large skillet over medium heat. Add chicken; cook for 4 to 5 minutes or until no longer pink.
• Add seasoning mix and water; mix well.
• Spread salsa over crust.
• Top with chicken mixture, cheese and vegetable toppings.
• Bake according to pizza crust package directions or until crust is crisp and cheese is melted.
• Drizzle with taco sauce and top with sour cream before serving.

CHICKEN FAJITA PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Roll or pull pizza dough to desired shape and spread on a large baking sheet or pizza stone. Prick with a fork.
• Bake in the preheated oven until firm, about 8 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add chicken; cook and stir for 5 minutes. Stir in garlic, chili powder, and salt until incorporated. Add onion and bell peppers; cook until onions are translucent and peppers are tender, about 5 minutes. Remove from the heat.
• Use a slotted spoon to remove chicken and vegetable mixture from the skillet and spread over the pre-baked crust. Spoon salsa over top and sprinkle with Monterey Jack cheese.
• Return to the oven and bake until crust is golden brown and cheese is bubbling, 15 to 18 minutes.

FIESTA CHICKEN PIZZA

Steps:

• PREHEAT oven. (See pizza crust package directions.)
• HEAT vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
• SPREAD salsa over crust. Top with chicken mixture, cheese and vegetable toppings
• BAKE according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.

FIESTA PIZZA

Steps:

• Sprinkle cornmeal onto a lightly greased 12-inch pizza pan; press pizza crust into pan.
• Bake at 450 degrees for 10-12 minutes or until lightly browned.
• Stir together beans and next 4 ingredients; mash with a fork or potato masher; stir in chiles; spread mixture over crust Combine salsa and pizza sauce; spread over bean mixture.
• Sprinkle with onion, bell pepper, cheese, and if desired, olives.
• Bake at 450 degrees for 12 to 15 minutes or until cheese melts.
• Sprinkle with tomato if desired.