| 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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