Day 4: Chicken Tortilla Pie

From Cooking Light: Fresh Food Fast Cookbook via Heather. It sounded really yummy and seemed really easy and fast. Heather told me the black bean dip would be hard to find, but I was determined to succeed; and I did once I asked for help at the Jewel and four different people helped me find it. It was hidden in the organic section among all the salsas.

Tonight I had two guests for dinner my mom and my Aunt Caryn. Mom came again because Paul had another meeting and Aunt Caryn came because her and mom have Friday night date nights. So tonight, date night was at my house. Heather had already hyped up the recipe to Aunt Caryn so the pressure was on to pull out a win tonight.

Chicken Tortilla Pie
2 cups shredded cooked chicken breast
1/4 c fresh salsa (recipe below, or you could just use store bought pico de gallo)
1 c spicy black bean dip
4 (8 inch) multigrain flour tortillas
1/2 c reduced fat shredded Monterrey jack
cooking spray

Step 1: Preheat oven to 450.
Step 2: Combine chicken and salsa in a med. bowl.
Step 3: Spread 1/4 c black bean dip over each tortilla. Top each evenly with chicken mixture and 2 T cheese. Stack tortillas in bottom of 9 inch spring foam pan coated with cooking spray.
Step 4: Bake at 450 for ten minutes or until thoroughly heated and cheese is melted. Cut pie into 4 wedges. Serve immediately.

Serving Size: 1 wedge, yields 4 servings. (380 calories, 11g fat, 39.9 g protein, 12.2 g fiber)

Fresh Salsa
1.5 c refrigerated prechopped tomato, onion and bell pepper mix (I just chopped my own)
2 T chopped fresh cilantro
2 T fresh lime juice
1/4 t ground cumin

1. Combine all ingredients in a med. bowl, stirring gently.

Here's the nutritional info in case you wanted to eat it on its own with chips: Yield 6 servings (serving size 1/4 cup). 12 calories, 0g fat, 0.7 g fiber)

Kitchen Play by Play: Lots of changes tonight to the recipe. I cooked the chicken in the steam bags of course. I BOUGHT a 1/4lb of the Jewel Chef's Kitchen Pico de Gallo, and I used it all. I did not add anything to it even though the recipe calls for lime juice and cumin. I found Desert Pepper Trading Company Spicy Black Bean Dip which I did not measure. I bought fat free tortillas rather than multigrain; and I could not find low fat Monterrey Jack cheese, so I bought a low fat Mexican blend instead. Prep was ridiculously easy. I put it together in less than five minutes. I only used three tortillas because I ran out of the chicken/salsa mixture. My layers were very full. I used an 8 inch round non stick cake pan because I do not own a spring form pan. I put it in the oven, and it was perfect after 12 minutes. I served it with guacamole and chips and salsa. Mom requested corn, so I threw a can of corn in the micro as well.

So...I bought the batteries today as promised, but we were all so excited to eat that we devoured it before it could smile for its closeup. It looked fabulous :)

The Verdict
Nicole- LOVED it!!!! It was very spicy so the side of guac was necessary for me. The flavor was outstanding. SOOOOO yummy. The black bean dip and the salsa is what made it, so depending on what types you choose the taste could be totally different. I will always by the same combo when I make it from now on. Another recipe Paul will be disappointed he missed and unfortunately tonight there were not any leftovers. In fact, my only complaint would be that the serving size is pretty small. I would happily eat the extra 400 calories if it meant a second piece. I give it a 5.

Mom-gives it a 4.3. It was a little too spicy for her, but overall very yummy.

Aunt Caryn-gives it a 4.8. Very yummy, perfect amount of spice.

Austin-too spicy and he was too tired to think about eating anything. He was in bed by 5:55. We'll see what that means for a wake up time. He did ask for the steak from last night and when I was heating it up in the micro and talking to my mom, he yelled, "Mom, the meat's done." Seriously, I'm making that flank steak once a week.