Best South Of The Border Chicken Pizza Tart Recipes

SOUTH OF THE BORDER CHICKEN AND PASTA SKILLET

South of the Border Chicken and Pasta Skillet image

Make and share this South of the Border Chicken and Pasta Skillet recipe from Food.com.

Provided by Chads Cook

Categories Tex Mex

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups pasta, medium-size, uncooked
2 boneless skinless chicken breast halves, thawed and cut into bite-size pieces (about 1lb.)
16 ounces salsa (about 2 cups)
10 ounces frozen corn, unthawed (about 2 cups)
4 ounces Philadelphia Cream Cheese, cubed
1/4 teaspoon ground cumin
1 cup kraft mexican style finely shredded four cheese, divided

Steps:

Cook pasta as directed on package.
Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat for 6 minutes or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low heat 6 minutes or until corn is heated through and cream cheese is melted, stirring occasionally.
Drain pasta; add to skillet with half the shredded cheese. Simmer 3 minutes or until heated through. Top with remaining shredded cheese; cover. Remove from heat and let stand 5 minutes or until cheese is melted.

SOUTH OF THE BORDER CHICKEN

South of the Border Chicken image

This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.

Provided by iewe7726

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 green pepper, cut in strips
4 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon butter
2 cups cooked rice
1/3 cup sour cream
16 ounces salsa
1 cup colby or 1 cup cheddar cheese, shredded

Steps:

Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
Spread the rice in a greased 9x9 pan.
Top with peppers and chicken.
Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
Bake 350 degrees for 25-30 minute.

SOUTH-OF-THE-BORDER QUICHE

South-of-the-Border Quiche image

"Every holiday we have brunch and that's when I make a quiche," writes Paula Marchesi of Lenhartsville, Pennsylvania. "This is the family's most requested one. When the entire family gets together I have to make several of these, and there are never any leftovers," she adds.

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 2 quiches (6 servings each).

Number Of Ingredients 15

Ingredients

2 unbaked pastry shells (9 inches)
2 teaspoons chili powder
1 teaspoon ground cumin
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
8 large eggs, lightly beaten
2 cups half-and-half cream
2 cans (4 ounces each) chopped green chilies
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
Salsa and sour cream, optional

Steps:

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 410 calories, Fat 28g fat (15g saturated fat), Cholesterol 206mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

SOUTH-OF-THE-BORDER CHICKEN PIZZA TART

South-of-the-Border Chicken Pizza Tart image

This is an awesome take on a great South-of-the-Border pizza. It's got chicken, salsa, and pepper jack cheese on a nice thin buttery crust... what could go wrong... I've been working on this for an event this weekend, and I played about with it for several days, before I settled on the idea of making it in a tart pan. So,...

Provided by Andy Anderson !

Categories Chicken

Time 35m

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
1 medium chicken breast, boneless skinless
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 Tbsp sweet butter, salted, melted
1 pizza crust, homemade if possible, and large enough to fit the bottom of a 9-inch (23cm) tart pan.
4 oz salsa, your favorite, homemade, if possible
3 oz pepper jack cheese, freshly shredded
3 oz colby, or sharp cheddar cheese, freshly shredded
1/4 c black olives, sliced

Steps:

1. PREP/PREPARE
2. Gather your ingredients.
3. Season the chicken breast with a bit of salt and pepper, and sauté in some butter and olive oil over medium heat.
4. Remove from the pan, shred and reserve.
5. Add the melted butter to the bottom of the tart pan.
6. Place in the refrigerator and allow it to cool, about 1 hour.
7. Place a rack in middle position, and preheat the oven to 475 (245c).
8. Remove the tart pan from the fridge, and, place the pizza crust on the bottom of the pan.
9. Chef's Tip: If you want the crust a bit crisper (I do) prebake the crust for about 5 minutes, in the preheated oven.
10. Add the salsa, and spread out evenly.
11. Add the shredded chicken.
12. Add the two cheeses.
13. Top with the black olives.
14. Place in the preheated oven until the cheese is bubbly and beginning to brown, about 12 - 14 minutes.
15. PLATE/PRESENT
16. Cut into slices, and serve while still nice and toasty warm. Enjoy.
17. Keep the faith, and keep cooking.
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