Best Chicken And Black Bean Tostizzas Pillsbury Winner Recipes
CHICKEN AND BLACK BEAN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
- Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
- Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
- Top each tortilla with beans, chicken, cabbage salad and sour cream.
CHICKEN AND BLACK BEAN TOSTIZZAS
Flavored like a tostada..... Shaped like a pizza!
Provided by Jamallah Bergman
Categories Chicken
Time 25m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350. Separate dough into 8 biscuits. On ungreased cookie sheets,press or roll each biscuits 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 green onions,bell peppers strips and cheese.
- 2. Bake at 350 for 20-24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole.
CHICKEN AND BLACK BEAN TOSTIZZAS (PILLSBURY WINNER)
Another Pillsbury winner...credit goes to Karen Durrett from Oregon for creating this wonderful dish in the 1994 Pillsbury Bake-Off. A *tostizza* is a combination of a pizza and a tostado. It's piled high with chicken and black beans that'll make your mouth water.
Provided by DuChick
Categories Lunch/Snacks
Time 39m
Yield 8 mini pizzas, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- Separate dough into 8 biscuits.
- On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
- In medium bowl, combine chicken, beans, salsa and taco seasoning mix; mix well.
- Spread evenly over biscuits to within 1/4 inch of edges.
- Top evenly with onions, bell pepper and cheese.
- Bake at 350°F for 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time.
- If desired, garnish with sour cream and guacamole.
Nutrition Facts : Calories 608, Fat 23.3, SaturatedFat 11.3, Cholesterol 71, Sodium 1267.3, Carbohydrate 69.4, Fiber 4.8, Sugar 1.8, Protein 31.1
SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES
Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
Provided by Margaux Laskey
Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).
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