20 Minute Mexican Hand Pie

I had some left over Gluten-free pizza dough from Saturday's pizza indulgence! So I decided to turn it into a quick weeknight dinner! This totally scrumptious Mexican hand pie is so easy and will have you going back for seconds! I would not count on left overs here….and if you do have one left over... heat it up for breakfast (I did!)! This recipe is Keto Friendly & full of healthy foods! You can add more veggies or less veggies but it is perfectly delicious all on it's own! Either way, it was quick, easy and when I say 20 minutes... I mean 20 minutes start to finish! I promise you will not be disappointed!

Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!

Keep It Simple | Just The Basics:

1 Pizza Dough

3 Chicken Breasts or Boneless Skinless Chicken Thighs Cubed

1 Can Diced Tomato Or Fresh w/ juice

1 Can Diced Green Chili Peppers Or Fresh Diced

1/2 Onion

2 Cups Grated Sharp Cheddar

Olive Oil

Salt & Pepper to taste

Thyme For Mine | Make it With Me:

1 Perfectly Easy & Gluten-Free-sy Pizza Dough

3 Chicken Breasts or Boneless Skinless Chicken Thighs Cubed

1 Can Diced Tomato Or Fresh w/ juice

1 Can Diced Green Chili Peppers Or Fresh Diced

1/2 Red Onion

2 Cups Grated Sharp Cheddar

1 TSP Mural of Flavor

1 TSP Granulated Garlic

1 TSP Pepper

1 TSP Thyme

1 TSP Cinnamon

1 TSP Ancho Chili Powder (or more if you want spicy)

1 TSP Curry Powder or Cumin (whatever you have!)

Salt to taste

Olive Oil

Sour Cream for topping

Direction Thyme:

1. Preheat Oven to 450

2. Heat deep sauce pan on medium-high heat

3. Season chicken with salt & pepper

4. Sear chicken in pan

5. Reduce heat to medium-low

6. Add tomatoes, & green chili peppers

7. Add Garlic, Thyme, Cinnamon, Chili Powder & Curry

8. Allow to reduce stirring occasionally

9. Spray mini pie dish or muffin pan with non-stick spray

10. Form dough into 1/8" thick rounds & place in mini pie dish or muffin pan

11. Poke bottom of each with a fork to allow air flow

12. Prebake for 7 minutes or until just turns golden

13. Add reduced meat mixture to pre-baked dough

14. Cover with copious amounts of cheddar

15. Sprinkle with garlic & mural of flavor

16. Pop back in oven until cheese is fully melted, bubbly, browning & oooey gooey! (or about 5-7 minutes)

Enjoy!! :D