Ranchero Chicken Crostada

Wednesday, January 6, 2010

After a 20-inch snowstorm canceled the last few days of school right before Christmas and extended our winter break to a full two weeks, we had a wonderful holiday season filled with sledding, food, family, and far too little sleep.  Now after three days of trying to reestablish our routine again, I wonder if I'll ever get my groove back!   I did make lots of old favorite meals, in addition to several new recipes over the break, but it looks like it's going to be a slow process getting back to my blogging again.   The gigantic pile of laundry awaiting to be folded is calling my name just a little too loudly these days, but I thought I'd sacrifice my housework for a few minutes and type up this recipe just for you.  Yeah, yeah.  I know I'm such a martyr serving my adoring fans like this.  °Ü°
The one thing I love about church cookbooks is having familiar names to go with the recipes.  After just a couple of weeks with the cookbook, I'd already picked out my cooking soul-mates, knowing that if it's their recipe then we're sure to like it.  This is one of those I tried just because I loved everything else I made of hers and sure enough it was delicious too!   It was fresh-tasting and flavorful and my kids especially adored the ranch flavor and the whole pie crust part of it.   We'll definitely try this one again. 
Boy I have to say blogging is way more fun than laundry!  
     


Click here for printable recipe.

The ingredients:
1 roll Pillsbury pie crust, thawed
2 cups shredded chicken
1 can (10-oz.) mild Ro-Tel tomatoes, drained
1/2 cup fresh cilantro, chopped
2 tsp. ranch dressing powder
1 tsp. cumin
1 cup shredded cheese
1 can (15.5-oz.) black beans, drained
1 red bell pepper, chopped
lettuce, chopped
ranch dressing

Directions:   Roll crust onto Pam-treated baking sheet.  In large mixing bowl, mix chicken, Ro-Tel, cilantro, ranch powder, cumin, 1/2 cup shredded cheese, black beans, and red pepper.  
Spread chicken mixture onto pie dough leaving a 1-2-inch border around the edges.  Fold this border up over chicken to make a deep-dish pizza-like crust, forming pleats every 2 inches or so.
   Brush olive oil on crust.  Bake at 375° for 25-30 minutes.  Top with chopped Romaine lettuce and drizzle with ranch dressing.  Enjoy!

18 comments:

Karey January 6, 2010 at 11:19 AM  

mmm... that looks yummy! We'll have to put this on our menu - especially because I think I actually have all those things in the house!

Rachel January 6, 2010 at 12:35 PM  

This sounds great! I love the assortment of ingredients!!

Charlene January 6, 2010 at 1:16 PM  

That looks very yummy!!

Heidi January 6, 2010 at 1:24 PM  

This looks great! I love those type cook books too. I have several local ones and our town is so small you know everyone... and you know who is a good cook and who just copied the first recipe they saw and turned it in!!

Julie January 6, 2010 at 3:20 PM  

Wow...that looks amazing!

redkathy January 6, 2010 at 10:24 PM  

Very nice combo. Most of the ingredients are always in my pantry. This is one I'll definitely try. Thanks for sharing it.

Kim January 7, 2010 at 1:05 AM  

20" of snow is something else! Things close down around here when there is 2"! This crostada looks so appetizing and delicious. This combination are some of my favorites :D

teresa January 7, 2010 at 12:57 PM  

lol, i prefer blogging to most house chores as well. it's probably why my house is such a mess!

this looks wonderful! i love the pie crust stuffed with yummy healthy ingredients. delicious!

Katy ~ January 8, 2010 at 4:39 AM  

That sounds soooo good and versatile. Big YUMS up!!

I haven't seen a local cookbook for our town in ages. I cannot believe the number of people who take pride in NOT cooking here. I hear women gathering and gossiping about how they "just don't cook".

I do love local cookbooks though, and when I travel, it's one of the mementos I try to find from the trip.

Rex Family January 12, 2010 at 7:35 PM  

Just tried it tonight...everyone loved it!

LanceandMandyBird January 13, 2010 at 6:03 PM  

Oohh.. That looks so good! So does the rest of your blog!

Julie January 20, 2010 at 6:21 PM  

Oooh, I'm putting this on my menu for this week! I wish they would have come out with the cookbook before we moved. The Vienna ward has so many great cooks!

Thanks for sharing the recipe, and I hope your family is doing well!

melissa April 3, 2010 at 10:14 PM  

made this tonight! another great recipe! and so easy to put together. thanks for sharing!

martina May 21, 2010 at 1:04 PM  

Hi Lara, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

- The RO*TEL Across America Team

Rhandi June 2, 2010 at 5:24 PM  

Yum! What a fun recipe! I can't wait to make something similar!

thetumpaks September 12, 2010 at 3:40 PM  

Oh my. I cannot wait to try this recipe! I love all of the Mexican recipes you have on your site. I stumbled upon this site through menu plan monday. My 3 month old daughter has a milk allergy so I will have to wait awhile before I can try this recipe (since I nurse) but I really can't wait! Love your site :)

Britni Watkins July 12, 2011 at 1:04 AM  

Tried this tonight, and it was great. Thanks for the recipe :)

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About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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