Tuesday, August 2, 2011

Ranchero Chicken Crostada

As soon as I saw this recipe I knew I had to make it. Usually it takes me a while to getting around to trying new recipes....but this one I made within days of seeing it. It definitely lived up to my expectations. My favorite part (besides being quick, easy and delicious) was the flaky crust around the outside...perfection!

Barely adapted from Recipe Shoebox


1 roll Pillsbury pie crust, thawed
2 cups shredded chicken
1 can (10 ounce) mild Ro-Tel tomatoes, drained
2 teaspoons ranch dressing powder
1 teaspoon cumin
1 cup shredded cheese
1 can (15.5 ounce) black beans, drained and rinsed
ranch dressing (I used a spicy ranch)
olive oil


Roll crust onto Pam-treated baking sheet. Preheat over to 375.

In large mixing bowl, mix chicken, Ro-Tel, ranch powder, cumin, 1/2 cup shredded cheese, and black beans. Spread chicken mixture onto pie dough leaving a 1-2-inch border around the edges. Fold this border up over chicken to make a deep-dish pizza-like crust, forming pleats every 2 inches or so. Brush olive oil on crust. Top with remaining 1/2 cup shredded cheese. Bake at 375° for 25-30 minutes. Top with a drizzle with ranch dressing.

Recipe Rewind: S'more Brownies


  1. I made this pretty much right after I saw it too, and LOVED it. It's so delicious!

  2. This looks SO good, Melissa! I'm going to try this soon!

  3. This looks so delicious!! I can't wait to try it!