Recipe

Southwest Chicken Torte Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Try a tasty egg bake with an easy pat-in-pan crust. Prep:20m Cook:90m Servings:8	Mountainmam
	chicken peppers cheese tacoseasoning

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Ingredients

Pat-in-Pan Pastry

1 1/2 cups Gold Medal® all-purpose flour

1/4 teaspoon salt

3/4 cup firm butter or margarine, cut into small pieces

4 tablespoons cold water

Filling

1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed, cut into bite-size pieces

1 can (2 1/4 oz) sliced ripe olives, drained

1/2 cup finely chopped red bell pepper

4 medium green onions, sliced (1/4 cup)

2 cups shredded Mexican cheese blend (8 oz)

1/2 cup all-purpose flour

1 tablespoon taco seasoning mix (from 1-oz package)

1/4 teaspoon salt

3/4 cup sour cream

1/2 cup milk

2 eggs

1 teaspoon baking powder

Serve With

1 can (10 oz) enchilada sauce

Chopped fresh cilantro, if desired

Directions

Heat oven to 350°F. In large bowl, beat 1 1/4 cups flour, 1/4 teaspoon salt and the butter with electric mixer on medium speed until butter is broken into pea-size pieces. With fork, stir in cold water until dough forms. Press in bottom of ungreased 11x7-inch (2-quart) glass baking dish. Bake 25 to 30 minutes or until light golden brown.

Top baked pastry with chicken, olives, bell pepper, onions and cheese.

In large bowl, beat 1/2 cup flour, the taco seasoning mix, baking powder, 1/4 teaspoon salt, the sour cream, milk and eggs with wire whisk until smooth. Pour over filling ingredients in dish.

Bake uncovered 45 to 50 minutes or until top is puffed and edges are deep golden brown. Cool 10 minutes before cutting. Serve with enchilada sauce and cilantro.

Suggestion:

Serve with fresh pineapple, melon and mango.

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