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Chicken-Jalapeno Tart


Wednesday, September 08, 2004
Tex-Mex/Appetizers-Side Dish
6 servings, 1 tart portion and 2 tablespoons salsa
1 tablespoon yellow cornmeal1 can (10 ounces) refrigerated pizza crust dough
2 plum tomatoes, quartered
1 clove garlic
1/2 teaspoon salt
1/2 cup whole cilantro leaves
1 tablespoon chipotle chili sauce
1 tablespoon tomato paste
2 cups shredded cooked chicken breasts
1/2 cup (2 ounces) shredded 1/3 less fat Monterey jack cheese
2 jalapenos, seeded and thinly sliced
3/4 cup salsa (divided use)
Preheat oven to 425 degrees.
Sprinkle baking sheet evenly with cornmeal.
Unroll dough onto baking sheet and let rest 5 minutes. Pat dough into rectangle 12 inches in length.
In a food processor puree next 6 ingredients (tomatoes, garlic, salt, cilantro, chili sauce and tomato paste) until smooth.
Spread evenly over dough, leaving a 1-inch border. Sprinkle evenly with chicken, cheese and jalapenos.
Fold edges of dough over edge of filling.
Bake 15-20 minutes or until cheese melts and crust is golden brown.
Serve warm with salsa.
Nutrition Facts:
190 calories, 27g carbohydrate, 10.8g protein, 3.9g fat, 1.4g saturated fat, 13mg cholesterol, 1.4g dietary fiber, 687mg sodium
Original recipe by Jennifer Parham, RD, LD
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