Tex-Mex Chicken Pizza

30 Minute Suppers from America’s Test Kitchen!?!? Yes, please! When I saw this magazine issue on the newsstand I instantly knew I needed to have it! Let’s face it, a lot of America’s test Kitchen recipes take time and I just don’t have that luxury every night, so as you can imagine I am so lovin’ these recipes! The Tex-Mex Chicken Pizza was the first recipe I tried from this issue and they were so yummy. They tasted like something you’d get from a restaurant. The sour cream mixture (sour cream, lime juice, and cilantro) in this recipe is so yummy and adds a fantastic contrast with it’s amped up tang that it will become something I will start making as a condiment for tacos, fajitas, and the like.

Tex-Mex Chicken Pizza

Ingredients:

1/2 C sour cream

1/3 C chopped fresh cilantro

2 T lime juice

Salt & pepper

1 (16-ounce) can refried black beans

1 t chili powder

4 (8-inch) flour tortillas

8 t vegetable oil

2 C shredded rotisserie chicken

1 C shredded Pepper Jack cheese

1/2 C chopped pickled jalapenos

Directions:

Adjust oven racks to upper and lower positions and heat oven to 475 degrees. Whisk sour cream, ¼ cup cilantro, and 1 tablespoon lime juice together in a bowl. Season with salt and pepper. Stir beans with remaining lime juice and chili powder in second bowl.

Brush each tortilla with 2 teaspoons oil, coating both sides. Transfer to baking sheet and bake until golden, flipping halfway through, about 5 minutes.

Spread ¼ cup bean mixture over each tortilla, leaving ½-inch border around outside edge. Top each with ½ cup chicken, followed by ¼ cup cheese, and 2 tablespoons jalapenos. Bake on 2 baking sheets until cheese is melted and all ingredients are heated though, 6 to 8 minutes. Cut each pizza inot quarters, dollop each slice with heaping teaspoon sour cream mixture, and sprinkle with remaining cilantro. Serve.

Serves 4

Source: 30-Minute Suppers from America’s Test Kitchen, Spring 2011