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Salsa Chicken Mini Pizzas


Ingredients:

  • 3 lbs bone-in, skin-on chicken drumsticks, pat completely dry OR 2 lbs cooked chicken, shredded
  • Salt and pepper
  • 24 English muffins, halved
  • 1 (35 g) package taco seasoning (homemade is great, too!)
  • 1 red onion, diced
  • 2 tsp. olive oil
  • 1 (19 fl oz) can black beans, drained
  • 1 jar of Mrs. Renfro's Salsa (Tequila Salsa or Chipotle Corn Salsa are good)
  • 2 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 425F. Line a baking sheet with aluminum foil. Place wire rack on top of foil. Layer chicken on top: season with salt and pepper.
  2. Bake for 35 minutes, or until internal temperature reaches 160F. Broil chicken for a crispier skin! Allow to cook and then remove chicken meat from bones.
  3. Add oil to a large frying pan over medium-high heat. Stir in onion and cook for a few minute, or until translucent. Add shredded chicken. Pour in 2/3 cup water and taco seasoning. Bring to a boil, reduce heat, and simmer until thickened, about 3-5 minutes.
  4. Preheat oven to 350F. Line English muffins on two baking sheets. Add 1-2 tbsp. of salsa per pizza. Follow with chicken, beans, and cheese.
  5. Place into oven and bake for 15 minutes, or until cheese has melted. Garnish with fresh spinach if desired.

Notes:

Follow the directions on your taco seasoning accordingly (brands can vary.) For a crunchier pizza, toast the English muffins prior to baking.

Recipe credit: Kacey "The Cookie Writer"

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