Chicken Pizza Mexicana Food

GRILLED CHICKEN PIZZA MEXICANA

Steps:

• Heat coals or gas grill for direct heat.
• Sprinkle cheese evenly over pizza crust. Top with remaining ingredients.
• Cover and grill pizza 4 to 6 inches from medium heat 8 to 10 minutes or until crust is crisp and cheese is melted. (If crust browns too quickly, place a piece of aluminum foil between crust and grill.)

PIZZA MEXICANA

Steps:

• Heat oven to 350°F.
• Place pita breads on ungreased cookie sheet. Spread tomato sauce over pita breads. Top with chicken and chilies. Sprinkle with cheese.
• Bake 8 to 10 minutes or until pizzas are hot and cheese is melted.

PIZZA CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine bread crumbs, Parmesan cheese, salt, and black pepper in a shallow bowl; place flour into a second bowl. Whisk egg and lemon juice together in a third bowl.
• Dip each chicken breast in egg mixture and dredge in flour; dip again in egg mixture and dredge chicken in crumb mixture until coated. Place coated chicken breasts into a baking dish.
• Bake in the preheated oven until chicken is heated through and crumbs are golden, about 20 minutes.
• Spoon 2 tablespoons pizza sauce onto each chicken breast, sprinkle each with half the mozzarella cheese, and top each with half the pepperoni slices.
• Bake until chicken is no longer pink inside and the juices run clear, about 10 more minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

MEXICAN CHICKEN PIZZAS

Steps:

• Cook chicken mince in a greased and heated pan, breaking up any large clumps until mince is just cooked through, remove from heat.
• Place pizza bases on oven trays and spread taco sauce over them, sprinkle with cheese and then top with cooked mince, capsicum and tomatoes.
• Bake at 190°C in a preheated oven for 20-25 minutes or until bases are crisp & topping lightly browned.

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST

Steps:

• Heat oil (or butter) in large skillet. Add onions and cook over medium low heat, stirring frequently until onions are golden brown and soft. Stir in 1/2 teaspoons sugar and cook 1-2 minutes more. Set aside.
• Heat oven to 450. In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low 30 seconds. Beat on high about 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.
• Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to brown. Spread the onions on crust, then sprinkle with 1 cup of the cheese. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes or until cheese is melted and edges are golden brown. Sprinkle with cilantro. Add green onion and a dollop of sour cream, if desired.

MEXICAN CHICKEN FAJITA PIZZA

Steps:

• Unroll dough into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or until no longer pink; remove and keep warm., In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken., Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.

EASY MEXICAN CHICKEN PIZZA

Steps:

• Heat oven to 425 degress. Spray 12 or 14-inch pizza pan with nonstick cooking spray.
• Unroll dough; place in sprayed pan. Starting at center, press out dough with hands to form 12-inch-round crust.
• Bake for 8 minutes or until crust begins to brown.
• Remove partially baked crust from oven. Spread beans over crust. Spread salsa over beans. Sprinkle with cheese, chicken and tomato. Return to oven; bake an additional 9 to 12 minutes or until edges of crust are golden brown and cheese is melted.
• Cut into wedges to serve.

MEXICAN CHICKEN PIZZA

Steps:

• Cut chicken into cubes and season with chili powder, salt and pepper. Saute chicken until done.
• Saute onion and green pepper until soft, 10-15 minutes.
• Bake pizza crust 10-15 minutes, or according to package directions. Remove from oven and spread salsa over crust. Add onion and green pepper over salsa. Place chicken over pizza and top with Mexican cheese.
• Bake at 350 until cheese melts, about 10-15 minutes.
• Top with sour cream and enjoy!

MEXICAN CHICKEN PIZZA

Steps:

• Heat oven to 400°F.
• Cook chicken with peppers in large nonstick skillet on medium heat 5 min. or until chicken is done, stirring occasionally. Stir in salsa; cook on low heat 3 min.
• Spoon chicken mixture over crust. Sprinkle with cilantro; top with cheese.
• Bake 10 to 13 min. or until cheese is melted.

MEXICAN CHICKEN PIZZA

Steps:

• Heat oven to 400ºF.
• Cook chicken in large skillet sprayed with cooking spray on medium heat 10 min. or until chicken is done, stirring occasionally. Stir in salsa; simmer on medium-low heat 5 min., stirring occasionally.
• Spoon onto crust; top with remaining ingredients.
• Bake 10 to 15 min. or until cheese is melted.