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:
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
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