| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Pizza, Vegetables, Chicken | 4 | Servings | |
INGREDIENTS
| -Waldine Van Geffen VGHC42A | ||
| 4 | 6" flour tortillas | |
| 1/2 | c | Tomatillos; chopped |
| 1/2 | c | Plum tomatoes; chopped |
| 2 | Jalapenos; seed, chop fine | |
| 2 | tb | Cilantro; minced |
| 1 | tb | Lime juice |
| 1 | cl | Garlic; minced |
| 1/2 | ts | Hot pepper sauce |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 8 | oz | Healthy Favorites Low-fat Mild Cheddar; shred, divide |
| 2 | sm | Chicken breast halves; bone, skin, cut in thin strips |
| 1 | tb | Chili powder |
| 1/2 | c | Thin red onion wedges |
INSTRUCTIONS
Heat oven to 375~. Place tortillas on cookie sheet. Bake 5 minutes or until lightly toasted. In small bowl, mix tomatillos, tomatoes, jalapenos, cilantro, juice, garlic, pepper sauce, cumin and salt. Stir in 1 cup cheese. Mix chicken with chili powder, tossing to coat. Spray skillet with Pam. Cook chicken until tender. For each pizza, spreac 1/2 cup tomato mixture on 1 tortilla. Top with chicken, onion wedges and 1/4 cup remaining cheese. Bake 10 to 12 minutes or until cheese is melted. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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