This recipe jumped ahead of a list of other things I was going to post on because I'm just so excited to share it. For one, it's from this cookbook:
It's awesome. See all those pink post-it notes sticking out of it? Those are things I want to make soon. It came in a package on my doorstep Friday from one of my favorite bloggers in the world, Jenna from JennaLaughs. She gave it to me just because she knows I'm one of her biggest fans. Or because I won the giveaway she hosted on her site. One of the two. I like to go with biggest fan. She's not only a talented cook with some great recipes, but I just love the way she writes about things. I swear, she can make any subject seem funny. She also just got engaged and has the sweetest engagement story that she was sweet enough to share with the world. In all, she's awesome. Thank you, Jenna!
The other reason I'm so excited to share this recipe is that it is really good, really easy, but not really high in calories. How often do those three things happen for the same dish? Not often. I had extra taste testers this weekend (meaning, my husband wasn't the only other person eating dinner with me) because my mother-in-law was visiting and my sister-in-law came up from college. We unanimously agreed that these pizzas were delicious, and light enough to make us feel a little bit better about the great Chinese food we plowed through the night before. (If you ever find yourself in American Fork, UT, go to Fong's for Chinese. You won't regret it.) Black beans, corn, chicken, cumin, lime juice and pepperjack cheese, on top of a flour tortilla and topped with cilantro. Delicious.
Cuban Chicken Pizza
4 (8 inch) flour tortillas
1 (11 oz) can whole-kernal corn, drained
1/4 tsp ground cumin
2 cups diced roasted chicken breast (a rotisserie chicken is a great, easy source)
1 (15 oz) can black beans, rinsed and drained
1 garlic clove, minced
2 T fresh lime juice
3/4 cup shredded pepperjack cheese
4 tsp chopped fresh cilantro
1. Preheat oven to 350 degrees. Place flour tortilla on a baking sheet coated with cooking spray. Bake at 350 for 10 minutes or until edges are light brown. Remove tortillas from oven; stack tortillas and press down to flatten. Set aside.
2. Heat a large nonstick skillet over medium heat and coat with cooking spray. Add corn, cumin, chicken, black beans and garlic to the pan. Cook 2 minutes or until thoroughly heated. Remove from heat and stir in lime juice.
3. Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 T of cheese. Bake at 350 for 2 minutes or until cheese melts. Sprinkle each pizza with 1 tsp cilantro.
Yield: 4 servings
Recipe Source: Cooking Light: The Essential Dinner Tonight Cookbook