SANTA FE PIZZA
Provided by Steve Cylka
Time 40m
Number Of Ingredients 10
Steps:
- Cook the chicken on either the grill on stove top. Once cooked let it cool. Then diced it and in a bowl toss it with the hot sauce. Set aside.
- Soak the sun dried tomatoes in the olive oil. Once they have softened and tenderized, drain most of the oil and thinly slice the tomatoes.
- Assemble the pizza with the toppings. The recommended order is spinach, jalapeno peppers, sun dried tomatoes, black olives, chicken, mozzarella cheese and feta cheese.
- Bake in an oven preheated at 375 for 20-30 minutes or until the cheese looks melted and beginning to brown.
BACON PIZZA
Steps:
- Enjoy.
Nutrition Facts : Calories 3423 kcal, Carbohydrate 500 g, Cholesterol 123 mg, Fiber 21 g, Protein 107 g, SaturatedFat 27 g, Sodium 6525 mg, Sugar 12 g, Fat 106 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
SANTA FE PIZZAS
Try this quick, flavorful meal on a busy weeknight.
Provided by Land O'Lakes
Categories Pizza Main Course
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Place pizza crusts onto ungreased baking sheet.
- Combine beans and salsa in bowl. Spread half of mixture over each pizza crust. Sprinkle with olives, cilantro and cheese.
- Bake 8-10 minutes or until cheese is melted. Sprinkle with lettuce, if desired.
Nutrition Facts : Calories 570 calories, Fat 22 grams, SaturatedFat grams, Transfat grams, Cholesterol 55 milligrams, Sodium 1410 milligrams, Carbohydrate 64 grams, Fiber 7 grams, Sugar grams, Protein 28 grams
SANTA FE PIZZA
Categories Cheese Chicken Bake Kid-Friendly Quick & Easy Back to School Cheddar Corn Jalapeño Cilantro Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.
THREE-CHEESE BACON PIZZA
Provided by Food Network Kitchen
Time 40m
Yield 4 (makes 2 pies)
Number Of Ingredients 11
Steps:
- Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475 degrees F for at least 15 minutes. Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic and oregano in a medium bowl; season with salt and pepper. Slide the dough directly onto the hot stone or baking sheet and bake until lightly golden and puffy, about 7 minutes. Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts. Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar and bacon. Slide the pizzas back onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, about 8 more minutes. Sprinkle with the parmesan.
PENNE A LA SANTA FE
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente.
- Roast the green chiles over a flame until blackened. Let cool in a paper bag, then peel but do not rinse. When cool enough to handle, chop and set aside.
- Toast the pine nuts until golden in a dry pan over low heat. Dice the roast chicken and the sun-dried tomatoes.
- Add the olive oil to a large pan and saute the onion and garlic until golden. Stir in the chicken, sun-dried tomatoes, and green chile and cook for 1 minute. Season with plenty of salt and pepper, to taste. Drain the penne and add it to the pan. Toss until all of the ingredients are evenly mixed. Transfer to a serving bowl and garnish with toasted pine nuts... Buon Appetito!
SANTA FE CHICKEN PIZZA
A great recipe from The California Pizza Kitchen Cookbook. One of their pioneering pizzas, originally called Grilled Lime Chicken Pizza. Recipe makes one large pizza. A bit fiddly but well worth the effort - a real gourmet pizza.
Provided by Baz231
Categories Chicken Breast
Time 30m
Yield 1 pizza, 2-4 serving(s)
Number Of Ingredients 26
Steps:
- TO MAKE SALSA: Combine salsa ingredients and set aside in refrigerator for 1/2 hour then place in a strainer to remove excess water. Set aside in refrigerator until ready to use.
- TO MAKE GRILLED LIME CHICKEN: Prepare a hot grill or barbecue. Mix the marinade ingredients together and marinate the chicken breasts for 15 minutes. Cook the breasts for 5 to 7 minutes each side (discard leftover marinade). Remove the grilled chicken and cool. Cut the cold chicken into 1 cm cubes and set aside in the refrigerator.
- TO MAKE CARALELISED ONIONS: Melt butter in small non-stick pan over medium-high heat and cook onions, stirring, until they just begin to brown - 3 to 4 minutes. Add vinegar; reduce heat to medium-low & continue to cook for 10 minutes, stirring to prevent scorching. Add soy sauce & cook 5 to 10 minutes longer, stirring. When done, onions should be quite limp & caramelised brown.
- TO MAKE GUACAMOLE: Cut the avocado in half, discard pit and scoop the flesh away from the skin into a bowl. Using a fork, mash the avocado and then quickly combine with the remaining guacamole ingredients. Place cling film directly onto the surface of the guacamole and squeeze out air bubbles. Refrigerate until ready to use.
- TO MAKE PIZZA: Distribute sauteed onions over the pizza base. Cover the onions with about 3/4 of the mozzarella. Evenly distribute the chicken pieces over the cheese and then sprinkle the rest of the cheese over the chicken. Transfer to the pre-heated Pizza Maker (or to a very hot oven) and cook until cheese at centre is bubbly and crust is brown (8 to 10 minutes). Sprinkle 1 tblsp of chopped coriander leaves over the hot cheese. Serve with salsa, sour cream and guacamole (either added to the pizza before serving or else as side dishes for people to add as they like).
Nutrition Facts : Calories 1113.4, Fat 86.8, SaturatedFat 35.5, Cholesterol 232.7, Sodium 1278.1, Carbohydrate 25.1, Fiber 8.2, Sugar 8.3, Protein 62.2
SANTA FE BACON PIZZA
Serve up your next pizza Santa Fe style. Top a ready-to-use baked crust with chicken, bacon, chopped tomatos and plenty of shredded cheese.
Provided by My Food and Family
Categories Recipes
Time 18m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Brush pizza crust with oil; top with remaining ingredients.
- Place directly on oven rack.
- Bake 5 to 8 min. or until cheese is melted.
Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 740 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 2 g, Protein 26 g
SANTA FE PASTA SAUCE
From Cooking Light. Serving size: 1/2 cup sauce, 1/2 cup pasta, and about 4 strips grilled chicken. Per serving: 302 calories, 7.2 g fat, 24.5 g protein, 34.6 g carb, 3.8 g fiber, 54 mg cholesterol.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to a large nonstick skillet; heat over medium heat.
- Add in onion and garlic; stir/saute for 5 minutes.
- Lower heat to medium-low; stir in salsa and tomato sauce; cook 20 minutes, stirring frequently.
- Stir in corn and next 4 ingredients; cook 4 minutes or until well heated; keep sauce warm.
- Season chicken breasts w/ salt and pepper; place chicken on a heated grill with grill rack that has been coated with cooking spray; cook 5 minutes on each side or until done.
- Slice chicken lengthwise into 1/2-inch wide strips.
- Place pasta on individual plates; spoon sauce over pasta; top with chicken strips and garnish with jalapeno slices.
Nutrition Facts : Calories 284.3, Fat 6.9, SaturatedFat 2, Cholesterol 62, Sodium 706, Carbohydrate 36.4, Fiber 4.8, Sugar 3.9, Protein 20.7
EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
SANTA FE SKILLET
As a mother who works full-time, I'm always looking for quick, easy meals to prepare. This is a timeless recipe. -Lorie VanHorn, Waddell, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.
Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1061mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
SANTA FE PIZZA
A quick-to-make cheesy Bisquick crust holds a Mexican inspired topping of beans, salsa, cheese and the works.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray.
- In medium bowl, stir Bisquick mix, cheese sauce and hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on cookie sheet.
- In medium bowl, mix beans and salsa; spread over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over bean mixture. Sprinkle with cheese.
- Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 1 g
SANTA FE CHICKEN RECIPE
Take chicken casserole on a trip to the land of enchantment with our Santa Fe Chicken Recipe. This Santa Fe Chicken Recipe is easy, cheesy and spicy!
Provided by My Food and Family
Categories Grains
Time 55m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
- Top with chicken and salsa.
- Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.
Nutrition Facts : Calories 500, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 65 g, Fiber 8 g, Sugar 3 g, Protein 33 g
SANTA FE STEW
Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.
Provided by steph
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g
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