Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
can (15 oz) Progresso™ red kidney beans, drained, rinsed
1
teaspoon ground cumin
2
tablespoons chopped fresh cilantro, if desired
1/2
cup whipped cream cheese (from 8-oz container), softened
1
cup shredded taco-seasoned cheese (4 oz)
1
cup Old El Paso™ Thick ‘n Chunky salsa
Preparation
Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Generously prick crust with fork. Bake 6 to 8 minutes or until light golden brown.
Meanwhile, in 10-inch skillet, cook chicken, beans and cumin over medium heat about 2 minutes, stirring frequently, until thoroughly heated. Stir in cilantro.
Spread cream cheese over partially baked crust. Top with chicken mixture; sprinkle with cheese.
Bake 2 to 3 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges; serve warm with salsa.
