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Flaky Chicken and Bean Wedges

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“You may use any cooked chicken for this or omit it if you prefer a meatless snack.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 refrigerated pie crust, softened as directed on box (from 15 oz. box)
  • 1 cup chopped roasted deli chicken
  • 1 (15 ounce) can red kidney beans, drained, rinsed
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro, if desired
  • 12 cup whipped cream cheese, softened
  • 1 cup shredded taco cheese (4 oz.)
  • 1 cup thick & chunky salsa

Directions

  1. Heat oven to 425.
  2. 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.
  3. Meanwhile, in 10-inch skillet, cook chicken, beans and cumin over medium heat about 2 minutes, stirring frequently, until thoroughly heated. Stir in cilantro.
  4. Spread cream cheese over partially baked crust. Top with chicken mixture; sprinkle with cheese.
  5. Bake 2 to 3 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges; serve warm with salsa.

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