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    4 pt. Chicken Chile Tart


    Source of Recipe


    Holiday Appetizers, 1995

    List of Ingredients




    2 refrigerated pie crusts
    9 ounces black beans, cooked -- (dip)
    12 ounces skinned and boned chicken breast -- cooked and diced
    1/3 cup salsa -- green
    4 ounces shredded cheddar cheese
    1/4 cup green onion -- sliced
    1 egg -- beaten
    cilantro -- optional

    Recipe



    Let piecrusts stand at room temperature according to package directions (15 to 20 minutes). Combine bean dip, Chicken, and salsa verde in a medium mixing bowl. Unfold one pastry round. Place on a greased 12" pizza pan. Spoon chicken mixture on pastry and spread to within 1 inch of the edge. Sprinkle cheese and green onion over chicken mixture. Combine beaten egg and 1 tablespoon water. Moisten edges of pastry with egg mixture. Unfold and place remaining pastry over filling. Seal edges by crimping with a fork. Prick the top several times. Brush top with egg mixture. Bake in a 400¼F oven for 40 minutes or till pastry is golden. Let stand 10 minutes. If desired, top with Sour cream and a cilantro sprig.

    Cut into 16 wedges. "4 Points Per Serving"
    - - - - - - - - - - - - - - - - - - -
    Per serving: 199 Calories (kcal); 10g Total Fat; (45% calories from fat); 10g Protein; 17g Carbohydrate; 36mg Cholesterol; 185mg Sodium
    Food Exchanges: 1 Grain Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

 

 

 

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