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Fajita Pizza

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Fajita Pizza
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 6
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Mexican pizza ready in 35 minutes! Enjoy chicken and bell pepper in this dish made using Old El Paso® Thick 'n Chunky salsa – sprinkled with mozzarella cheese!

Ingredients

2
tablespoons vegetable oil
1/2
lb boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips
1/2
medium bell pepper, cut into thin strips
1
small onion, sliced
1/2
cup Old El Paso™ Thick 'n Chunky salsa or picante sauce
1 1/2
cups Original Bisquick™ mix
1/3
cup very hot water
1 1/2
cups shredded mozzarella cheese (6 oz)

Directions

  • 1 Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
  • 2 Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Add chicken; cook 3 minutes, stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside.
  • 3 In medium bowl, stir Bisquick mix and very hot water until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese.
  • 4 Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.
Tips  

Use 1 cup frozen bell pepper and onion stir-fry mix, thawed, in place of the fresh bell pepper and onion.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
140
)
Daily Value
Total Fat
16g
24%
(
Saturated Fat
6g
28%
,
Trans Fat
1g
)
Cholesterol
40mg
13%
Sodium
750mg
31%
Potassium
170mg
5%
Total Carbohydrate
23g
8%
(
Dietary Fiber
0g
0%
,
Sugars
4g
)
Protein
18g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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