* Exported from MasterCook *

                          Chicken Chile Tart

Recipe By     : Holiday Appetizers, 1995 
Serving Size  : 16    Preparation Time :0:00
Categories    : Appetizers 4 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     refrigerated pie crusts
  9             ounces  black beans, cooked -- (dip)
  12            ounces  skinned and boned chicken breast -- cooked and diced
     1/3           cup  salsa -- green
  4             ounces  shredded cheddar cheese
     1/4           cup  green onion -- sliced
  1                     egg -- beaten
                        cilantro -- optional

Let piecrusts stand at room temperature according to package directions (15 to 20 
minutes). 
Combine bean dip, Chicken, and salsa verde in a medium mixing bowl. Unfold one 
pastry round. 
Place on a greased 12" pizza pan. Spoon chicken mixture on pastry and spread to 
within 1 inch of the edge. Sprinkle cheese and green onion over chicken mixture. 
Combine beaten egg and 1 tablespoon water. Moisten edges of pastry with egg mixture. 
Unfold and place remaining pastry over filling. 
Seal edges by crimping with a fork. Prick the top several times. Brush top
with egg mixture. Bake in a 400ºF oven for 40 minutes or till pastry is golden. Let 
stand 10 minutes. If desired, top with Sour cream and a cilantro sprig. 

Description:
  "4 Points Per Serving"
Source:
  "Shared by: Genie"

                                    - - - - - - - - - - - - - - - - - - - 

Per serving: 199 Calories (kcal); 10g Total Fat; (45% calories from fat); 
10g Protein; 17g Carbohydrate; 36mg Cholesterol; 185mg Sodium
Food Exchanges: 1 Grain Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 
0 Other Carbohydrates

NOTES : Cut into 16 wedges.