Did you ever just get tired of the same-ol-thing when it comes to making chicken? I mean seriously. If you sat right now and thought about all of the ways you usually make chicken, how many would there be? 4, maybe 6? Well I was having one of those moments. The ‘UGH”… chicken. Don’t get me wrong, I LOVE chicken but sometimes, even I, get into this lull where I do a lot of ‘repeats’ when it comes to it. Chicken Parmesan, strips, cutlets, baked or bbq. Well this time I was bound and determined to make something totally unexpected.
Like most recipes I come up with it starts with my rummaging in my fridge, door wide open (God my mother would tan my hide if she were around to see me doing that! I can still hear her say “YOU’RE LETTING ALL THE COLD AIR OUT!” Apparently our fridge only had so much cold air before it had to make new air… LOL I so love my Mom!). After going through the drawers oh about 3-4 times I found some cilantro, garlic, onions and a lime. WOO HOO.. instantly I thought “Tequila Lime Chicken!” unfortunately I was out of tequila. Apparently that last party we had was righteous… So I opted for fiesta chicken with a hint of lime. So I diced and chopped, sauteed and cooked. And there is sat… in the pan. I had absolutely no clue what to put it with. It was so not a rice or quinoa day and noodles just wouldn’t have cut it. Could have went with burritos but we just had them last week.
At this point I’m stooping down looking at my baking pans and then it hit me… Fiesta Pie! Oh no wait… Fiesta Tart!!! YES! I was going to go with a pie crust but I want something a little more oomph; something that could hold up to the weight of this. I went for a biscuit crust (*mental note – add cheddar cheese and green onions to the dough!). I prepped the dough, stuffed that bad boy with cheese and chicken filling. Baked it and honestly died and went to heaven at the first bite!
The filling is SOOOOOOO universal that this would be awesome in a burrito, taco, salad even (add in some jicima and roasted corn). It’s power packed with protein and definitely on the healthier side (well okay not the crust but you can splurge once in a while).Print
- 2 cups flour, sifted (yes, sift it!)
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick cold butter, cubed
- 1/2 cup cold milk
- 2 tablespoon extra virgin olive oil
- 2 boneless, skinless chicken breasts, cubed
- 1/4 cup red pepper, cubed
- 1/4cup onion, cubed
- 1 tablespoon garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1–2 tablespoon fresh cilantro, chopped
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon Chicken Taco Seasoning
- 1/4 lime juiced
- 1 tablespoon flour
- 3 ounces softened cream cheese
- 1 tablespoon soft butter
- 1 can black beans, rinsed and drained
- 1/2 cup grated cheddar cheese
- Preheat oven to 375F.
- In a medium bowl whisk together flour, salt and baking powder.
- Cut in the butter to resemble coarse cornmeal.
- Add the milk and quickly stir to gather dough into a ball.
- Divide the balls to where one is slightly bigger than the other (this will be used for the base).
- Lightly cover with plastic wrap.
- Heat the oil in medium heat.
- Add the peppers and onions to the pan and sauté for 5 minutes.
- Add the garlic and cook for 3 minutes.
- Add the chicken, cilantro, cumin, salt, pepper, taco seasoning and smoked paprika.
- Cook for 3 minutes, stirring to incorporate the spices.
- Add in the lime juice and stir.
- Continue cooking for 4-5 minutes or until the chicken is done.
- Add in the beans and stir.
- Making a spot in the middle of the juices, add in the flour and stir to combine, cooking the flour for 1 minute or 2.
- Add in the cream cheese and butter and gently combine, turning the heat off.
- Lightly spray a 9″ removable bottom tart pan.
- Roll out the larger dough and line the bottom and up/over the top slightly.
- Lay the cheese on the bottom crust and spread out evenly.
- Add all of the chicken mixture and top with the remaining pie crust.
- Gently pinch the top crust with the bottom crust to ensure a seal.
- Slit 2 holes in the top of the crust.
- Bake for 15-20 minutes or until the biscuit crust is done.
- Allow to cool for 10 minutes before removing from the tart pan.
If you don’t want to make the crust from scratch you can also use 1 roll of buttermilk flaky biscuits (just pat them down and lay them into the tart pan pressing the edges together)