Southwestern Chicken Pizza Food

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

SOUTHWESTERN PIZZA

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, cayenne, chili powder and salt. Combine the milk, oil and egg; stir into dry ingredients just until moistened. Stir in the cheeses. , Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until a toothpick comes out clean., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and one envelope of taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside., In a small bowl, combine the sour cream and remaining taco seasoning; mix well. Spread over crust. Sprinkle with the beef mixture and half of the cheeses. , Combine the corn, beans and salsa; spoon over cheese. Sprinkle with remaining cheese. Broil 5-10 minutes or until cheese is melted.

SOUTHWEST CHICKEN SKILLET DINNER

Steps:

• Heat a large saute pan over medium heat. Add olive oil then the onion and peppers. Saute for 4-5 minutes, until softened. (Prep your other ingredients while that's going in the pan.) Then add the garlic and saute for another 30 seconds or so, until fragrant.
• Add the black beans, corn and chicken to the pan. Add all of the seasonings (chili powder through black pepper). Stir to combine and let everything warm through for 2-3 minutes.
• Add the lime juice and turn off the heat. You're ready to serve with your favorite toppings!

SOUTHWESTERN CHICKEN PIZZA

Steps:

• Preheat oven to 400 degrees.
• Cook chicken (grilling is preferable) and cube.
• Chop onion and slice tomatoes.
• Roll pizza crust onto cookie sheet as directed on can.
• Combine pizza sauce with chipotle and adobo sauce.
• (Add more than one tablespoon if you like your food spicy).
• Spoon pizza sauce onto crust.
• Top with cheese, onion, chicken and tomatoes.
• Cook for 15-20 minutes or until the crust is golden brown and the cheese is completely melted.

HEALTHY SOUTHWESTERN PIZZA

Steps:

• Add the pizza sauce ingredients to a blender and blend on high until smooth. Pour the sauce into a small pot over medium-high heat and bring the sauce to a boil. Reduce the heat, place the lid halfway on (to prevent splatters), and simmer the sauce for 10-15 minutes, stirring frequently, until it has thickened.
• Preheat your oven to 450 degrees Fahrenheit. Form the pizza dough into two crusts and place them on parchment paper-lined baking sheets
• Divide the pizza sauce between the 2 pizza doughs, spreading it almost to the edges.
• Top the pizzas with corn, black beans, red onion, and mozzarella cheese.
• Bake the pizzas for 10-12 minutes, or until the crust is golden. Serve with some minced cilantro and sour cream on the side.

SOUTHWESTERN CORN BREAD CHICKEN

Steps:

• In a large skillet, heat canola oil over medium heat. Add chicken and onion and cook until onion is translucent. Stir with a large spatula breaking up the ground chicken.
• Add bell pepper, corn, black beans and tomato and stir, cooking for 8 minutes. Remove from heat and set aside.
• In a separate large saucepan, boil 1 ½ cups water and butter. Stir in stuffing mix and cover.
• Remove from heat. Let stand 5 minutes and add to the chicken mixture. Stir to combine ingredients and serve.

SOUTHWESTERN CHICKEN

Steps:

• Flatten chicken breasts by placing them between plastic wrap and pounding with mallet or bottle. Rub garlic and juice of lime over flattened breasts. Place on grill or in cast iron pan and cook for 3 minutes on each side, or until cooked through. Top with cheese and cover to melt. Serve topped with salsa and sour cream.

SUNNY'S SOUTHWESTERN CHICKEN POT PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.
• For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.
• Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat.
• Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.
• Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.
• Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.

SOUTHWEST WHITE CHICKEN PIZZA

Steps:

• Heat oven to 400°F.
• Spread pizza crust with cream cheese spread; top with chicken and onions.
• Bake 10 to 12 min. or until crust is golden brown.
• Top with remaining ingredients.

SOUTHWESTERN BBQ CHICKEN PIZZA

Steps:

• Put the pizza crust on a large baking sheet or pizza stone.
• Spread 1/4 cup barbecue sauce over crust.
• In a bowl, combine the remaining barbecue sauce and chicken; tossing to coat well.
• Spoon chicken mixture over crust.
• Top with cheese and cilantro.
• Bake in a 450° oven for 10 minutes or until cheese melts.