Phew, one trip down, one to go. NY here I come again! Yikes, this time I’ll be flying solo, I have to admit I am a little nervous. Wish I was more independent, guess I’ll be learning how on this trip!
Before I head off to finish up my last minute packing, thought I’d share this great Mexi dish I made for dinner tonight.One word of advice, double check that you are getting the MILD Rotel tomatoes for this recipe, the original is really spicy and I even like spicy.Break out the Pillsbury pie crust again, it is flaky and ready to roll out.
No sweating in the kitchen for this one, you’ll have it in the oven in about 5 minutes if you use the canned Costco chicken like I did.I don’t use it that often, but when you don’t feel like cooking dinner, it’s a great lifesaver!
Ranchero Mexi-Chicken Crostada
1 roll Pillsbury Pie crust, thawed
1 can chunk chicken (from Costco), or about 1 ½ Cups cooked shredded chicken
1 drained can Mild Rotel diced tomatoes with chilies
½ Cup fresh chopped cilantro leaves
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ teaspoon Lawry’s garlic salt with parsley
1.Preheat oven to 375 degrees F.Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2.Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl.With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges.Fold crust up over chicken forming little pleats every 2 inches or so pressing gently.Brush edges with olive oil and sprinkle crust with garlic salt.
3.Bake for 25-30 minutes or until crust is golden brown on edges.Let cool for 5 minutes then cut into wedges to serve.
Have A Great Week! See you all Sunday Night!
Ranchero Mexi-Chicken Crostada
- 1 roll Pillsbury Pie crust thawed
- 1 can chunk chicken (from Costco) or about 1 ½ cups cooked shredded chicken
- 1 can Mild Rotel diced tomatoes with chilies drained
- ½ cup fresh cilantro leaves chopped
- 1 teaspoon Ranch dressing seasoning from the packet that makes the dip
- 1 teaspoon cumin
- pinch of salt and pepper
- ½ cup shredded cheddar cheese
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon Lawry's garlic salt with parsley
- Preheat oven to 375 degrees F.
- Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
- Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined.
- Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges.
- Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
- Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.
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This is really tasty Jenny! Thanks for the recipe!
I recently found your blog – love your recipes. I made this last Sunday and my picky family loved it. Thanks.
I will be back for more. :o)
I have made this twice now and we LOVE IT! Thanks for continual good recipes. I can always count on your site……
This looks so yummy I plan to cook it this week. Can I borrow your photo? I won’t be able to take a picture. I’ll put your link on my post. I love your make believe kitchen btw. I don’t really know how I found you I was searching for recipes but I am glad I did.
I will let you know how it turns out. Thanks for sharing
This looks so good! ALL your recipes look good, you need a warning “Do not read on empty stomach – may cause drooling”
Jenny, We loved this recipe. My husband is super picky! He loved it too. Thanks!
I am making this dish. It is easy & sounds delicious. Thanks!
This sounds fantastic! I have a similar one but it’s mayo based and, I have to admit, pretty bland! I think this one will be a perfect addition to football gatherings! And I totally agree about the canned Costco chicken – very good and saves a ton of time!
I searched 3 grocery stores and the only frozen Pillsbury crust I could find was already in a pie pan. Couldn’t find any that you roll out. I took it out of the pan and used it. But, it was really thin and fell apart around the edges. So, it really wouldn’t fold up over the filling. It still tasted wonderful, but definitely didn’t work in the execution for me.
Hi! I found your blog through “Cook It Blog It”! This recipe looks great…I may have to try it. Thanks.
looks like a great weeknight meal!
Looks like another fabulous recipe! I’m adding this to my “to make” pile. Also, I’m passing on an excellence award to you for your blog! You can see it on my blog. Enjoy!
This is so tasty and you don’t have to bake the pastry first either, great!
Hope you have a lovely trip again. 🙂
I don’t remember how I got to your blog — Tip Junkie, maybe? I came for the Spaghetti muffin cups (8/7/08) that I am trying tonight! FYI — used the leftover dough to wrap around apple slices w/ brown sugar and cinnamon and threw it in the oven for a while. My kids are wondering what in heaven’s name got into me! 🙂
I am REALLY enjoying your blog — I TOTALLY have a picky eater and love the things you come up with!
What a great idea! Gotta love pillsbury. I gotta try that recipe 🙂
I love free form tarts. I have one recipe for a savory free form tart, like this one, that I have yet to make this summer. This looks like a wonderful combination.
I made this tonight and it was DELICIOUS! The bottom of the pic crust didn’t cook all the way in the 30 minutes, so I baked it a little longer. Maybe I just used a crappy pan…no worries – I’ll be trying it again and again and again. It was SO GOOD!
Hi Jenny! I’ve been trying to figure out how to create a blog-link button/widget. I noticed that you have one for the Picky Palate that you share on your sidebar. I’ve spend forever on photobucket trying to figure it out. Did you use photobucket to install that widget? I’m sure it’s easy to do, but somehow it’s evading me…. 🙂
Anyway, I posted one of your recipes on The Sisters Cafe today. I loved it. And all your recipes for that matter. 🙂
-Erin at The Sisters Cafe
Thanks, now I know what we are having for dinner tonight! Have a safe flight and have fun in New York!
Good luck in NYC again!! This looks like a super and quick dinner, what a great weeknight idea!
Jenny – have a great 2nd trip to NYC!
This recipe is right up my alley… and it looks simple enough for a weeknight!