Mexicanchickenpizzawithcornmealcrust Recipes

MEXICAN CHICKEN PIZZA

Mexican Chicken Pizza image

Great pizza that is easy to make and tastes great! Every time I have made this someone asks me for the recipe - it is unbelievable!

Provided by Southern Sweetheart

Categories Mexican

Time 1h

Yield 1 pizza, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 large ready-made pizza crust
16 ounces salsa
2 cups shredded mexican cheese
2 -3 boneless skinless chicken breasts
chili powder
salt
pepper
1 onion, diced
1 green bell pepper, diced
sour cream

Steps:

Cut chicken into cubes and season with chili powder, salt and pepper. Saute chicken until done.
Saute onion and green pepper until soft, 10-15 minutes.
Bake pizza crust 10-15 minutes, or according to package directions. Remove from oven and spread salsa over crust. Add onion and green pepper over salsa. Place chicken over pizza and top with Mexican cheese.
Bake at 350 until cheese melts, about 10-15 minutes.
Top with sour cream and enjoy!

Nutrition Facts : Calories 241.4, Fat 13.9, SaturatedFat 8.6, Cholesterol 69, Sodium 1021.6, Carbohydrate 10, Fiber 1.9, Sugar 5.8, Protein 20.1

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST

Mexican Chicken Pizza With Cornmeal Crust image

I found this recipe on the Muir Glen website. I added the carmelized onions and it really brings out the taste of the fire roasted tomatoes. We loved it. I plan on making different pizzas with the cornmeal crust. A taco pizza would be great. A great way to use up leftover chicken.

Provided by carolinajen4

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 tablespoons olive oil (can use butter)
1 onion, thinly sliced (2 cups)
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon sea salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
additional cornmeal
2 cups Mexican blend cheese
1 1/2 cups shredded cooked chicken
1 (14 1/2 ounce) can diced fire-roasted tomatoes, drained (Muir Glen Organic)
1/2 medium yellow bell pepper, chopped
1/4 cup fresh cilantro, chopped
1/4 cup green onion, sliced (optional)
sour cream (optional)

Steps:

Heat oil (or butter) in large skillet. Add onions and cook over medium low heat, stirring frequently until onions are golden brown and soft. Stir in 1/2 teaspoons sugar and cook 1-2 minutes more. Set aside.
Heat oven to 450. In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low 30 seconds. Beat on high about 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.
Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to brown. Spread the onions on crust, then sprinkle with 1 cup of the cheese. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes or until cheese is melted and edges are golden brown. Sprinkle with cilantro. Add green onion and a dollop of sour cream, if desired.

Nutrition Facts : Calories 434.1, Fat 21.8, SaturatedFat 9.9, Cholesterol 72.5, Sodium 626, Carbohydrate 36.6, Fiber 1.9, Sugar 5.4, Protein 22.6

CRUNCHY MEXICAN PIZZA

Crunchy Mexican Pizza image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lb ground beef
1 can (4 oz) ORTEGA fire roasted diced green chiles
1/2 cup ORTEGA original medium salsa (any variety)
1/8 cup ORTEGA thick & smooth taco sauce (any variety)
4 fully baked pizza crusts (8-inch)
1 can (16 oz) ORTEGA refried beans
1 package (8 oz) Mexican blend shredded cheese
Shredded lettuce
Finely chopped tomatoes
1/2 box (12 count) ORTEGA yellow corn taco shells or whole grain corn taco shells, each shell broken into pieces
1 package ORTEGA 40% less sodium taco seasoning mix
Sour cream (16 oz)

Steps:

Preheat oven to 400 degrees F. Cover a baking sheet with foil. In a large skillet over medium heat, brown ground beef. Stir in salsa, juice from chiles and taco sauce, and simmer for 5 minutes. Lay pizza crusts on prepared baking sheet. Spread beans over pizza crusts.
Spread seasoned ground beef over beans. Cover with cheese. Bake for 10 to 12 minutes or until cheese is melted. Remove from oven and top with lettuce, tomato, and taco shell pieces. Mix half a packet of taco seasoning into sour cream and top pizzas. Serve hot.

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST

Mexican Chicken Pizza with Cornmeal Crust image

Chicken, fire roasted tomatoes and Mexican cheese are the flavors in this hurry-up homemade pizza.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons regular active dry yeast
1/4 teaspoon coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g

MEXICAN PIZZA I

Mexican Pizza I image

Mexican Pizzas are delicious corn tortillas topped with beans, beef and all the delicious taco toppings you can imagine! They can be cut into wedges and served as an appetizer or left whole and served as a main dish.

Provided by suesue

Categories Appetizers and Snacks Beans and Peas

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

1 (16 ounce) can refried beans
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
4 (6 inch) corn tortillas
8 ounces shredded Cheddar cheese
8 tablespoons sour cream
2 roma (plum) tomatoes, chopped
2 green onion, chopped
1 (4 ounce) can diced green chiles, drained
½ avocado, diced
1 tablespoon black olives, sliced

Steps:

Heat the refried beans.
In a large skillet, brown the ground beef. Stir in the seasoning packet.
Preheat oven to 350 degrees F (175 degrees C).
Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

Nutrition Facts : Calories 770.2 calories, Carbohydrate 42.3 g, Cholesterol 149.7 mg, Fat 48.1 g, Fiber 10.4 g, Protein 42.1 g, SaturatedFat 22.7 g, Sodium 1542.4 mg, Sugar 3.5 g

MEXICAN DIP PIZZA WITH CORNBREAD CRUST

Mexican Dip Pizza with Cornbread Crust image

This recipe combines our love of pizza and Mexican food. I basically adapted a layered dip recipe and re-created it in pizza form. It has become a favorite for any busy day...and it's meatless, too.-Gail Eltgroth, Austin, Texas

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 tube (11-1/2 ounces) refrigerated corn bread twists
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
2 cups shredded Colby-Monterey Jack cheese or Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
Chopped tomatoes, salsa and sliced green onions, optional

Steps:

Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives., Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired.

Nutrition Facts : Calories 406 calories, Fat 21g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 1058mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 5g fiber), Protein 16g protein.

MEXICAN CHICKEN AND CORN SKILLET

Mexican Chicken and Corn Skillet image

Delight your loved ones today with our Mexican Chicken and Corn Skillet recipe. Our elotes inspired Mexican Chicken Corn Skillet features a blend of mayo, lime juice and chipotle powder. Add a sparkle of Parmesan cheese and cilantro to garnish the dish perfectly.

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into thin strips
1 tsp. garlic powder
1 tsp. chipotle chile pepper powder
1/4 tsp. ground black pepper
1 pkg. (10 oz.) frozen corn
6 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. fresh lemon juice
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Tbsp. chopped fresh cilantro

Steps:

Heat oil in large skillet on medium heat. Add chicken and seasonings; cook and stir 4 min. or until chicken is done.
Add corn, mayo and lemon juice; cook and stir 3 to 4 min. or until heated through. Stir in 2 Tbsp. cheese.
Sprinkle with remaining cheese and cilantro.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

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