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Full Online Book HomeLearning KitchenPoultry - Chicken And Black Bean Tostizzas
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Poultry - Chicken And Black Bean Tostizzas Post by :serge Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3493

Click below to download : Poultry - Chicken And Black Bean Tostizzas (Format : PDF)

Poultry - Chicken And Black Bean Tostizzas

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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Poultry - Chicken -  Chicken And Bow Ties Poultry - Chicken - Chicken And Bow Ties

Poultry - Chicken -  Chicken And Bow Ties
8 oz. bow tie pasta 2 cloves minced garlic 2 Tbs. olive oil 1 lb. skinless boneless chicken breast halves cut into thin bite-sized strips 1 tsp. dried basil, crushed 1/8 tsp. crushed red pepper 3/4 cup chicken broth 1/2 cup oil packed dried tomatoes, drained and cut into strips 1/4 cup dry white wine 1/2 cup whipping cream 1/4 cup grated Parmesan additional grated Parmesan (optional) Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook the garlic in hot oil over med. high heat for 30 seconds. Add chicken, basil and crushed red pepper. Cook and

Poultry - Chicken -  Chicken And Bean Enchilada Poultry - Chicken - Chicken And Bean Enchilada

Poultry - Chicken -  Chicken And Bean Enchilada
2 boneless, skinless chicken breast halves, cooked and cut up 1 can fat free refried beans 1 can chopped chiles 1 small onion, chopped 8 oz package shredded cheddar cheese 1 can enchilada sauce 1 package (10 count) small corn tortillas Heat oven to 375. In bowl, combine chicken, beans, chiles, a little more than half package of cheese, and onion. Put some of mixture down middle of each tortilla and put into 13x9 glass dish, seam side down. When done with all 10, pour enchilada sauce over and sprinkle with remaining cheese. Bake about 30 minutes or until bubbly and