Monday, March 29, 2010
My children get out for spring break this week, how about yours? We are all so anxious for a break! This recipe is so simple to make and makes a perfect quick meal for when the kids are home during spring break. If you use the "already made" pie crust from the refrigerated section, this recipe has just six ingredients! I am a lover of cilantro and anything with cilantro makes it "mo-better" for me.
This recipe makes 2 crostadas.
Pie Crust -- enough for 1 (9 inch double crust) pie.
2 cans (12.5 ounce) cooked chicken
1/2 to 2/3 cup cheddar cheese
1 package dry ranch dressing
1 can mild Ro-Tel Tomatoes and Chile, drained
1/2 cup chopped cilantro plus cilantro to garnish
Place pie crusts on baking sheet. Mix chicken, ranch dressing, cilantro, and Ro-Tel together. Take one half of mixture and place in the center of each pie crust. Take excess pie crust and gently fold over the top, not covering the center, of the chicken mixture. If you want to get fancy you can fold as you go. Place cheese on center, not covered by pie crust. Bake in a 350 oven for 25-30 minutes. Garnish with cilantro.
This recipe was adapted from the Picky Palate food blog.