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Full Online Book HomeLearning KitchenMexican And Hispanic - Chicken And Black Bean Tostizzas
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Mexican And Hispanic - Chicken And Black Bean Tostizzas Post by :shamcatcher Category :Learning Kitchen Author :Unknown Date :March 2012 Read :711

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Mexican And Hispanic - Chicken And Black Bean Tostizzas

Crust:
1 (17.3 ounce) can Pillsbury Grands Refrigerated Flaky Biscuits
1/2 cup thick and chunky salsa
1 cup diced cooked chicken
1 cup canned Black Beans (15 ounce) drained
1/4 cup chopped fresh cilantro
1/4 teaspoon cumin
2 green onions chopped
1/2 cup green or red bell pepper strips (1 inch long)
6 ounces (1 1/2 cups) shredded cheddar cheese

Garnish if desired:
1/2 cup dairy sour cream
1/2 cup guacamole


Preheat oven to 350 degrees. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit into 5 1/2 inch circle.

In medium bowl, combine salsa, chicken, black beans,cilantro and cumin; mix well. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper strips and cheese.

Bake for 20 to 24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole.
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