H-E-B Cooking Connections
112 ounce bagfrozen H-E-B fully cooked chicken breast fajitas,
6Kronos authentic pita flat breads,
2/3cupregular or reduced fat mayonnaise,
2tablespoonsRacconto traditional basil pesto,
114 ounce canReese quartered artichoke hearts, drained,
16 ounce jarH-E-B Harvest Moon sliced mushrooms, drained,
1small red bell pepper, seeds removed,
2cupsshredded four cheese pizza blend,
1Heat oven to 450 degrees. Place 2 oven racks in bottom half of oven.
2Remove fajitas from packaging and place in a microwave-safe dish. Heat on high power until pieces begin to thaw; stir and re-arrange fajitas in dish as necessary. Pull apart to separate; tear or cut chicken into bite-sized pieces.
3Meanwhile, line 2 large baking sheets with foil. Lay 3 pita shells on each baking sheet. Combine mayonnaise with pesto; spread evenly over tops of pita bread, about 2 tablespoons on each.
4Place chicken, artichoke hearts, and mushrooms over pesto layer. Cut pepper into thin strips; lay strips over tops of pizzas and sprinkle evenly with cheese, 1/3 cup over each pizza.
5Bake 15 to 20 minutes, or until cheese melts and begins to brown. Let stand 2 to 3 minutes, cut into slices and serve
No Nutritional Information Available