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Blazing Burrito Pockets




Source of Recipe


Woman's Day


List of Ingredients




1 1/2 Tbsp yellow cornmeal
1 can (15 oz) vege chili with beans
1/2 cup shredded reduced-fat Cheddar cheese
2 Tbsp chopped cilantro
1 Tbsp minced fresh or pickled jalapeño pepper
1 can (10 oz) refrigerated pizza crust

Accompaniments:
Sour cream and salsa



Recipe



1. Heat oven to 425°F. Coat a baking sheet with nonstick spray; sprinkle with 1/2 Tbsp of the cornmeal.

2. Mash chili in a medium bowl with a potato masher until beans are almost smooth. Stir in cheese, cilantro and jalapeño pepper.

3. Unroll pizza crust on a cutting board and stretch dough into a 12-in. square. Cut in quarters (you’ll have four 6-in. squares).

4. For each pocket: Place 1 square on prepared baking sheet. Place 1/4 the chili mixture (a scant 1/2 cup) in center. Fold corner to corner to form a triangle. Press edges with the tines of a fork to seal; poke holes in top with fork to let steam escape.

5. Sprinkle with remaining cornmeal. Bake 10 minutes or until golden.