Ranchero Mexi-Chicken Crostada Recipe

Name: Ranchero Mexi-Chicken Crostada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roll pie crust, thawed; 1 ½ cups shredded cooked chicken; 1 (14 ounce) candrained mild rotel diced tomatoes and green chilies; ½ cup fresh cilantro, chopped; 1 teaspoon ranch dressing mix; 1 teaspoon cumin; 1 pinch salt and pepper; ½ cup shredded cheddar cheese; 1 tablespoon extra virgin olive oil; ¼ teaspoon garlic salt with parsley

Servings: persons

1 roll pie crust, thawed
1 ½ cups shredded cooked chicken
1 (14 ounce) candrained mild rotel diced tomatoes and green chilies
½ cup fresh cilantro, chopped
1 teaspoon ranch dressing mix
1 teaspoon cumin
1 pinch salt and pepper
½ cup shredded cheddar cheese
1 tablespoon extra virgin olive oil
¼ teaspoon garlic salt with parsley

1
Preheat oven to 375.
2
Unroll pie crust and place on a cookie sheet that has been sprayed with non stick cooking spray.
3
Place chicken, tomatoes, cilantro, ranch dressing mix, cumin, salt and pepper into a large bowl.
4
With a fork, stir and cut up chicken pieces until well combined.
5
Pour chicken mixture onto middle of pie crust and top with cheddar cheese, leaving about 1 1/2 inch border around the edges.
6
Fold crust up over chicken forming little pleats every two inches or so pressing gently.
7
Brush edges with olive oil ad sprinkle crust with garlic salt.
8
Bake 25-30 minutes or until crust is golden brown on the edges.
9
Let cool for 5 minutes, then cut into wedges to serve.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 roll pie crust, thawed, 1 ½ cups shredded cooked chicken, 1 (14 ounce) candrained mild rotel diced tomatoes and green chilies, ½ cup fresh cilantro, chopped, and more.

Yes, Ranchero Mexi-Chicken Crostada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ranchero Mexi-Chicken Crostada

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