Cuban Chicken Pizza

FYI – This post is long overdue but here we go:

So after experiencing a lackluster cooking class at Lenore Nolan Ryan’s Cooking School , my girlfriends and I started our own little cooking club.

I was the hosting the first one and I decided to use an easy recipe that I’ve used before. I’ve learned many times never to make a recipe for guests that you’ve never made before. It never turns out good. (However, there are exceptions) The theme of the night was latin night and I chose to demonstrate Cuban Chicken Pizza. I actually got this recipe from my sister back when we were both living in New York. She found it in Cooking Light Magazine and has since been a recipe I use  quite often.

Move over Taco Night, Cuban Chicken Pizza is here. (Ok I lied, Taco Night will never go away, but you should still enjoy this recipe!)

Cuban Chicken 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 (Cumin Powder will work as well)
• 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.