Chicken Chile Tart
2 refrigerated pie crusts
9 ounces black bean dip
12 ounces skinned and boned chicken breast – cooked and diced
1/3 cup salsa – green
4 ounces shredded cheddar cheese
1/4 cup green onion – sliced
1 egg – beaten
cilantro – optional
Let piecrusts stand at room temperature according to package directions (15 to 20 minutes).
Combine bean dip, Chicken, and salsa in a medium mixing bowl.
Unfold one pastry round. Place on a greased 12″ pizza pan.
Spoon chicken mixture on pastry and spread to within 1 inch of the edge. Sprinkle cheese and green onion over chicken mixture.
Combine beaten egg and 1 tablespoon water. Moisten edges of pastry with egg mixture.
Unfold and place remaining pastry over filling. Seal edges by crimping with a fork. Prick the top several times. Brush top with egg mixture.
Bake in a 400° F. oven for 40 minutes or till pastry is golden. Let stand 10 minutes.
If desired, top with sour cream and a cilantro sprig.
Cut into 16 wedges.
Per serving: 199 Calories (kcal); 10g Total Fat; (45% calories from fat); 10g Protein; 17g Carbohydrate; 36mg Cholesterol; 185mg Sodium Food Exchanges: 1 Grain Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
WW Points: 4
WW Holiday Appetizers, 1995