| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Appetizers, Pizza |
4 |
Pizzas |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 2 |
c |
Chopped cooked chicken |
| 1 |
ts |
Dried oregano leaves, crushed |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
|
|
Vegetable oil |
| 4 |
|
6" corn tortillas |
| 8 |
tb |
Chopped tomato |
| 8 |
tb |
Thinly sliced green onions |
| 4 |
tb |
Chopped green pepper |
| 8 |
tb |
Pizza sauce |
| 1 |
c |
Shredded Cheddar or mozzarella cheese |
|
|
Chili peppers (opt) |
INSTRUCTIONS
Preheat oven to 375'F. Melt butter in medium skillet over medium heat. Add
chicken, oregano, salt and black pepper; cook and stir 3-5 minutes. Remove
chicken from skillet with slotted spoon; place in bowl and reserve.
Pour oil into same skillet to 1/4" depth; heat oil over medium-high heat.
Cook 1 tortilla in hot oil about 1 minute or until crisp. Remove tortilla
from skillet; drain on paper towels and place on large baking sheet. Repeat
with remaining tortillas. Spoon 1/4 of chicken mixture evenly over each
tortilla. Top each with 2 tablespoons tomato, 2 tablespoons onion, 1
tablespoon green pepper, 2 tablespoons pizza sauce and 1/4 cup cheese. Bake
5 minutes or until cheese melts. Garnish with chili peppers, if desired.
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