Creamy Green Chili Chicken Pizza

My mom entered the Pillsbury Bake-Off this year and was selected as a semi-finalist with this recipe.  Sadly, she didn’t make it to the finals (not enough votes).  This is a very tasty quick dinner.  Give it a try!

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Ingredients:

3 Tablespoons olive oil

1 Pillsbury Pizza Crust (either traditional or artisan)

1- 8 ounce package of cream cheese

3/4 cup salsa verde

3 cups cooked grilled chicken strips

1- 8 ounce package shredded Mexican cheese blend

1 1/2 cups Pico de Gallo salsa

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Preheat oven to 400 degrees.

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Brush  1 1/2 Tablespoons of olive oil on the bottom of the pan.  Unroll the pizza dough.  Press the dough out covering all the corners.

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Brush the other 1 1/2 Tablespoons of olive oil on the top of the crust.  Prebake the crust in the oven for 11-12 minutes.

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Place cream cheese and salsa in a mixing bowl.  Combine with an electric mixer.

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Add the chicken and mix all together well, shredding the chicken.

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Spread the chicken mixture over the cooked crust.

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Sprinkle the cheese over the entire pizza.  Place the pizza in the oven and bake another 12 minutes until the cheese is bubbly.DSC01387

Spread the pico de gallo salsa over the top and serve.

Yum!!

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Green Chili Avocado Chicken Salad Scoops

We thought we would post an appetizer for Superbowl this week.  We had all the ingredients on hand, so we put them together and put them on scoop chips.  Go 49ers!

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Ingredients:

1 avocado

1 Tablespoon fresh lemon juice

1/4 cup salsa verde

1/2 cup sour cream

2 cups cooked chicken, cubed

1/4 teaspoon salt

Green Tabasco to taste

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Pit the avocado and scoop out the fruit.  Add the lemon juice.

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Smash it with a fork.

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Add the salsa and sour cream and stir together.

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Stir in the chicken and salt.  At this point add tabasco sauce if you wish, according to how hot you like it.

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Spoon onto scoop chips and sprinkle a little paprika on top for color.

Quick and Easy Turkey Chili Verde

This week we used our leftover Thanksgiving turkey to make a tasty chili verde.

Ingredient List:

2 Tablespoons canola oil

1 yellow bell pepper, chopped

1 onion, chopped

3 cups diced, cooked turkey

1 can (7 ounce) diced green chiles

1 can (15 ounce) white kidney beans (Cannellini Beans)

1 cup chicken stock

1 cup salsa verde

1 teaspoon ground cumin

1 teaspoon ancho chili powder

1 Tablespoon fresh lemon juice

Optional Garnish:

Sour cream

Diced avocado

Chopped green onion

Dice the yellow bell pepper on a cutting board.

Dice the onion

Place the canola oil in a large pot and turn the heat on to medium-high.

Place onion and pepper in the pot and cook until soft, about 5 minutes.

Add the turkey to the pot and stir to combine.

Add the cup of salsa verde….

1 cup of chicken stock…..

 

The can of chopped green chilis….

The cumin and ancho chili powder.  Stir all ingredients together and allow to cook about 15 minutes.

During the last 5 minutes of cooking add the beans…

and the lemon juice.

Ladle into individual serving bowls and garnish with sour cream, diced avocado and chopped green onion.

So yummy on a cold winter night!!!!!