Cuban Chicken Pizza Recipe

Created in 2004 for Cooking Light Magazine, this delicious pizza will feed four hungry people.

Flour tortillas serve as crisp crusts for this easy recipe in which they are topped with black beans, corn, spicy Monterrey Jack, and delicious roasted chicken.


This pizza is hearty and healthy costing per serving about 460 calories and 10 grams of fat.

You can add a smoky taste to this recipe by toasting the corn in a skillet

So what are you waiting for?

Make this pizza tonight!


4 (8-inch) fat-free flour tortillas

Cooking spray

1 (11-ounce) can no-salt-added whole-kernel corn, drained

1/2 teaspoon cumin seeds

2 cups diced roasted chicken breast

1 (15-ounce) can black beans, rinsed and drained

1 garlic clove, minced

2 tablespoons fresh lime juice

3/4 cup Monterey Jack cheese with jalapeño peppers

4 teaspoons chopped fresh cilantro


1. Preheat oven to 350°.

2. Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.

3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated.

4. Remove from heat; stir in lime juice.

5. Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese.

6. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro.


Posted by M Dee Dubroff, on April 1, 2013 at 9:00 AM