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Mini Mexican Chicken Pizzas
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A picture of Mini Mexican Chicken Pizzas.

Mini Mexican Chicken Pizzas

tiffnjas
tiffnjas @cook_3912149
Chicago, Illinois

I used Salsa Verde as my topping ~(o.o)~

I used Salsa Verde as my topping ~(o.o)~

Read more

Mini Mexican Chicken Pizzas

tiffnjas
tiffnjas @cook_3912149
Chicago, Illinois

I used Salsa Verde as my topping ~(o.o)~

I used Salsa Verde as my topping ~(o.o)~

Read more
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Ingredients

25 mins
6 servings
  1. Main Ingredients
  2. 1 canrefried beans
  3. 1 cupshredded mexican cheese
  4. 1 packagescorn tostadas
  5. 3 tbspolive oil
  6. 1 largeorange bell pepper (sliced)
  7. 1 largeyellow bell pepper (sliced)
  8. 16 ozchicken strips (you may use pre-cooked chicken too!)
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Steps

25 mins
  1. 1

    Preheat skillet with olive oil

  2. 2

    Cook chicken strips until completely white or 165°

  3. 3

    Remove chicken and add sliced peppers. Saute until brown and tender

  4. 4

    In a separate small pot, heat the can of refried beans over medium heat

  5. 5

    Add chicken strips back into skillet with cooked peppers and heat for about 5 minutes more

  6. 6

    You are now ready to build your pizzas!

  7. 7

    Start with the beans first. Spread it in a circle leaving about 1/4 of an inch off the edges.

  8. 8

    Add peppers and chicken strip mixture

  9. 9

    Then add shredded cheese

  10. 10

    Add tostadas to the oven (10 minutes) or toaster oven (5 minutes) to get the cheese melted.

  11. 11

    Remove tostadas from oven and add your favorite toppings! (i.e. sour cream, guacamole, salsa verde, tomatoes, cilantro, onions, etc)

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tiffnjas
tiffnjas @cook_3912149
on July 24, 2013 13:19
Chicago, Illinois

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