Grilled Chicken & Cheese Naan Pizza

 

This recipe comes from the package of naan I got from Aldi (brand "Specially Selected").  I had picked it up to go with the butter chicken simmer sauce I had also gotten from Aldi and had plenty leftover, so I thought we'd give this recipe a try.  It turned out great!  It might be my new favorite way to make a bit of pizza for us without the work of making and rolling out dough.  And it's quick!!

1/2 package Specially Selected(r) original naan (4 pack)

1/2 cup basil pesto sauce, homemade or store bought

3/4 shredded mozzarella cheese

1/2 cup grilled chicken breast, diced into small pieces

1/4 cup roasted red peppers, diced into small pieces

1/4 cup sliced black olives

1 Tbsp chopped fresh basil

salt and freshly ground pepper

1. Preheat oven to 400oF

2. Spread pesto sauce over both naan, bubble side up.  Add roasted red pepper and the diced grilled chicken breast.  Top with the mozzarella cheese, sliced black olives, chopped basil, salt, and pepper.

3. Place naan directly on the middle rack of preheated oven.  Cook for about 6-7 minutes or until toppings and naan are heated through and the cheese is fully melted and starting to brown.  Remove from oven, slice and serve.

Stuffed Pepper Enchilada Casserole

The boyfriend found this recipe a couple of weeks ago, just as I was thinking it was time for stuffed peppers (a co-worker has been gifting me with fresh peppers from her garden).  I made an Instant Pot version last week, but he really wanted to try this one.  He thinks I should have left the pepper pieces bigger since the pictures on the blog post show half peppers,  But I wanted it to be more bite size (but not diced).  Also, he would have liked some chicken or beef in it, but be warned, it makes a lot as written.  I also left out the cilantro as he gets the soapy taste from it. Also, I used a whole packet of taco seasoning and didn't bother with the homemade version.

• 16 ounces low fat cream cheese 2 packages
• ▢1 ounce Taco Seasoning Click for Homemade Recipe!
• ▢15 ounces can corn, drained and rinsed
• ▢15 ounces can black beans, drained and rinsed
• ▢15 ounces can diced tomatoes, drained
• ▢4.5 ounces can chopped green chiles
• ▢3 tablespoons red enchilada sauce
• ▢¼ cup fresh cilantro chopped
• ▢4 cups cooked white rice
• ▢2 green bell peppers chopped into large pieces, seeds removed
• ▢2 red bell peppers chopped into large pieces, seeds removed
• ▢1 cup shredded mozzarella cheese divided
• ▢1 cup shredded mild cheddar cheese divided
• ▢diced tomatoes and cilantro for garnish

Instructions

• Preheat oven to 350F.
• In a large bowl, heat the cream cheese in the microwave for 30-40 seconds or until softened. Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and ½ cup of each of the cheeses until fully combined. Set aside.
• Spray a large baking dish with nonstick spray. I used a 10” round dish, but you can also use a 9×13.
• Start by making a layer of the green peppers along the bottom of the dish. Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
• Layer in the red peppers and top with last half of the rice mixture. Top with the remaining ½ cup of each of the cheeses and sprinkle with more cilantro.
• Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.
• Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.
• Enjoy!

NOTES:

• This is a vegetarian version, but it’s also delicious with meat added in! Add in some browned hamburger or rotisserie chicken (about 1 ½ cups) for some extra flavor!
• To make this dish a bit healthier, you can scale back on the cheese. You can leave the shredded cheese out all together, or just add a sprinkle on top, up to you!