Chicken And Black Bean Tostizzas Recipes

Steps:

• Heat oven to 350°F
• Separate dough into 8 biscuits.
• On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
• In medium bowl, combine chicken, beans, salsa and taco seasoning mix; mix well.
• Spread evenly over biscuits to within 1/4 inch of edges.
• Top evenly with onions, bell pepper and cheese.
• Bake at 350°F for 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time.
• If desired, garnish with sour cream and guacamole.

Steps:

• Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
• Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.

Steps:

• 1. Heat oven to 350. Separate dough into 8 biscuits. On ungreased cookie sheets,press or roll each biscuits into 5 1/2 inch circle. In medium bowl,combine salsa,chicken,black beans,cilantro and cumin;mix well. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with green onions,bell peppers strips and cheese.
• 2. Bake at 350 for 20-24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole.

Steps:

• Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
• Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
• Top each tortilla with beans, chicken, cabbage salad and sour cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.

Steps:

• Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
• Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

Steps:

• In medium bowl, mix chicken, bell pepper, green onions, beans and rice. Top half of each tortilla with 1/2 cup chicken mixture and 1/2 cup of the cheese. Fold other half of each tortilla over filling, press down slightly. Spray top halves of tortillas with cooking spray.
• Heat 12-inch skillet over medium-low heat. Place 2 filled tortillas at a time, sprayed sides down, in skillet. Cook 4 to 5 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa and sour cream.

Steps:

• Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit into 5 1/2-inch circle. In medium bowl, combine salsa, chicken, black beans, cilantro and cumin mix well. Spread evenly over biscuit to within 1/4 inch of edges. Top evenly with green onions, bell pepper strips and cheese.Bake at 350°F. for 20 to 24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole.Nutrition Per Servings: Calories 400 Protein 17g Carbohydrate 32 Fat 23g Sodium 1010mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.