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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Ranchero Mexi-Chicken Crostada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions