Cuban Chicken Pizza

I like this recipe. It looks filling and light at the same time.

Recipe: Flour tortillas pinch-hit as a crisp crust for this hearty pizza loaded with chicken and vegetables. Toasting the corn in a skillet brings out its natural sweetness and adds a deliciously smoky note.

Yield: 4 servings (serving size: 1 pizza)

Ingredients

4 (8-inch) fat-free flour tortillas

Cooking spray

1 (11-ounce) can no salt-added whole-kernel corn, drained

1/2 teaspoon cumin seeds

2 cups diced roasted chicken breast

1 (15-ounce) can black beans, rinsed and drained

1 garlic clove, minced

2 tablespoons fresh lime juice

3/4 cup Monterey Jack cheese with jalapeño peppers

4 teaspoons chopped fresh cilantro

Preparation

Preheat oven to 350°.

Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.

Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro.

From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=833358

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