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Chicken Fajita Rectangle Tart Zoom

Chicken Fajita Rectangle Tart Recipe


The perfect brunch, lunch or light dinner, the tart can also be cut into smaller appetizer-sized portions for your next gathering of friends.
Makes: Serves 6.

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Step 1

Preheat oven to 400°F. Lightly spray rectangle tart pan with vegetable pan spray. Roll out pizza crust to line tart pan. Press crust into base and up sides of pan. Trim away excess dough and reserve for another use. Bake 8-10 minutes.

Step 2

Meanwhile, heat oil over medium-high heat in large skillet. Cook red and green peppers, onion, seasoning mix and garlic until vegetables are crisp tender, 5-8 minutes. Remove skillet from heat. Stir in chicken and salsa. Remove pizza crust from oven to cooling rack. Evenly spoon chicken mixture over pizza crust; sprinkle with cheese.

Step 3

Bake 8-10 minutes or until cheese is melted and crust is golden brown. Remove from oven to cooling rack; cool 5-8 minutes. Remove from pan to serving platter. Cut into squares and serve immediately.

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Ingredients

Products

vegetable pan spray

vegetable pan spray

refrigerated pizza crust

1 package (13.8 ounces) refrigerated pizza crust

vegetable oil

2 tablespoons vegetable oil

red bell pepper

1/2 medium red bell pepper (, cut into 1/4 inch strips)

green bell pepper

1/2 medium green bell pepper (, cut into 1/4 inch strips)

onion

1/2 medium onion (, cut into 1/4 inch strips)

favorite southwest seasoning mix

1 teapoon favorite southwest seasoning mix

garlic

1 clove garlic (, finely minced)

cooked chicken

4 ounces cooked chicken (, chopped (about 1 cup))

chunky salsa

1/2 cup chunky salsa

Shredded Monterey Jack and Colby cheese

1 cup (4 ounces) Shredded Monterey Jack and Colby cheese

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Rectange Tart Pan

Rectange Tart Pan

large skillet

large skillet

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