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How to Make Flan
Peruvian Arroz con Pollo
Chicken and Black Bean Tostizzas
chicken and black bean tostizzas
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
cup diced cooked chicken
cup Progresso™ black beans (from 15-oz can), drained
cup Old El Paso™ Thick 'n Chunky salsa (any variety)
cup chopped fresh cilantro
teaspoon ground cumin
medium green onions, chopped (2 tablespoons)
cup green or red bell pepper strips (1 inch long)
cups shredded Cheddar cheese (6 oz)
Garnish, if desired
cup sour cream
Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit into 5 1/2-inch circle.
In medium bowl, mix chicken, black beans, salsa, cilantro and cumin. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper strips and cheese.
Bake 20 to 24 minutes or until biscuits are golden brown and cheese is melted. Garnish with sour cream and guacamole.
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2008 © and ®/™ of General Mills
Bake-Off is a registered trademark of The Pillsbury Company ©2008
© 2018 ®/TM General Mills All Rights Reserved
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