Tasty Tostizzas

We live across the street from a Half Price Books. It’s a dangerous place to live. I feel drawn to the store, pulled in by the cookbook section, where I can peruse hundreds of cookbooks at discounted prices. A few months ago I purchased a copy of Pillsbury Best of the Bakeoff cookbook. I brought it home, flipped through it, and then set it on my bookshelf where all of my cookbooks sit, untouched. See I really prefer to find recipes online where I can read reviews. I have been burned by too many recipes where I followed them to the letter and they turned out terribly (i.e. the lasagna with 5 tablespoons of italian seasoning, blech). Now that I’m figuring out this cooking thing I figure it’s time to turn to my cookbooks and trust that maybe, just maybe, they won’t let me down. Tonight’s dinner was quick, simple, and very good. I love Mexican food, anything Mexican-ish I will try and likely love (oh, except for mole, Tyler loves it but I do not).  I think this recipe is a keeper, especially on game days!   It’s a good football finger food!

Chicken and Black Bean Tostizzas (from Pillsbury)

Ingredients:

1 can large refrigerated flaky biscuits
1/2 cup thick and chunky salsa
1 cup diced cooked chicken
1 cup canned black beans, drained and rinsed.
1/4 cup chopped fresh cilantro
1/4 teaspoon cumin
2 green onions, chopped
1/2 cup green or red bell pepper strips
1 1/2 cups shredded cheddar cheese

Garnish: guacamole or sour cream

Directions:

Heat oven to 350 degrees F.  Separate dough into 8 biscuits (my can had 10).  On ungreased cookie sheets, press or roll each biscuit into 5 1/2 inch circle (mine were not that big, maybe 4 inches max).  In medium bowl, combine salsa, chicken, black beans, cilantro and cumin; mix well.  Spread evenly over biscuits to within 1/4 inch of edges.  Top evenly with green onions, bell peper strips and cheese.

Bake at 350 degrees for 20 to 24 minutes or until biscuits are golden brown and cheese is melted.  To serve, garnish with sour cream and guacamole.