Chicken Chile Tart (4 PTS) Recipe - Cooking Index
Chicken Chile Tart (4 PTS) Recipe - Cooking Index
| 2 | Refrigerated pie crusts - 1 15-oz pkg | |
| 9 | Black bean dip | |
| 12 | Boned and skinned chicken breasts - - diced cooked | |
| 1/3 | Green salsa | |
| 4 | Shredded cheddar cheese | |
| 1/4 | Green onion - sliced | |
| 1 | Egg - beaten | |
| Sour cream - optional | ||
| Cilantro Sprig - optional |
Let piecrusts stand at room temperature according to package directions
(15 to
20 minutes). Combine bean dip, Chicken, and salsa verde in a medium mixing
bowl. Unfold one pastry round. Place on a greased 12" pizza pan. Spoon
chicken
mixture on pastry and spread to within 1 inch of the edge. Sprinkle cheese
and
green onion over chicken mixture. Combine beaten egg and 1 tablespoon
water.
Moisten edges of pastry with egg mixture. Unfold and place remaining
pastry
over filling. Seal edges by crimping with a fork. Prick the top several
times.
Brush top with egg mixture. Bake in a 400oF oven for 40 minutes or till
pastry
is golden. Let stand 10 minutes. If desired, top with Sour cream and a
cilantro
sprig.
Cut into 16 wedges.
Original Poster: Genie
Shared by: Donna; Points
MC Formatted by Mary [[email protected]]10/13/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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