GE Recipes
Chicken Fajita Pizza
Prep Time: 20 min ; Start to Finish: 40 min
Makes: 8 servings
Ingredients
- 1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
- 1 tablespoon CRISCO® olive or vegetable oil
- 4 boneless skinless chicken breasts (about 1 ¼ lb), cut into thin bite-size strips
- 1 to 2 teaspoons chili powder
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup thinly sliced onions
- 1 cup green or red bell pepper strips (2x1/4-inch)
- 1/2 cup Old El Paso® Thick 'n Chunky Salsa
- 2 cups shredded Monterey Jack cheese (8 oz)
Nutritional Information
1 Serving: Calories 340 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g, Trans Fat nc); Cholesterol 70mg; Sodium 880mg; Potassium 240mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 27g
% Daily Value: Vitamin A 10%; Vitamin C 10%; Calcium 20%; Iron 10%; Vitamin D 0%; Folic Acid 4%
Exchanges: 2 Starch, 3 Very Lean Meat, 2 Fat
Carbohydrate Choices: 2
Kula, Maui, HI
Bake-Off® Contest 34, 1990
Bake-Off is a registered trademark of General Mills ©2007
2007 © and ®/™ of General Mills
®CRISCO is a trademark of The J.M. Smucker Company
Preparation
1. Heat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with CRISCO® Original nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough to edge of pan to form crust.
2. Bake 7 to 9 minutes or until very light golden brown.
3. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender. Spoon chicken mixture evenly over crust. Spoon salsa over chicken; sprinkle with cheese.
4. Bake 14 to 18 minutes longer or until crust is golden brown. Cut into wedges or squares to serve.
High Altitude (3500-6500 ft): After adding onions and bell pepper strips, cook and stir 3 to 5 minutes longer.