Flaky Chicken and Bean Wedges

Name: Flaky Chicken and Bean Wedges
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams can red kidney beans, drained, rinsed; 118 milliliters whipped cream cheese (from 8-oz container), softened; 2 Tbsps chopped fresh cilantro, if desired; 1 teaspoon ground cumin; 1 box refrigerated pie crusts, softened as directed on box; 237 milliliters chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken); 237 milliliters Old El Thick ‘n Chunky salsa; 113 grams cup shredded taco-seasoned cheese

You can never have too many main course recipes, so give Flaky Chicken and Bean Wedges a try. One portion of this dish contains approximately 16g of protein, 14g of fat, and a total of 231 calories. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of ground cumin, whipped cream cheese, taco-seasoned cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Heat oven to 425F.

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Oven

Remove pie crust from pouch; unroll on ungreased cookie sheet. Generously prick crust with fork.

Ingredients you will need

Pie Crust

Crust

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Baking Sheet

Bake 6 to 8 minutes or until light golden brown.

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Oven

Meanwhile, in 10-inch skillet, cook chicken, beans and cumin over medium heat about 2 minutes, stirring frequently, until thoroughly heated. Stir in cilantro.

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Cilantro