Nutritional Information Calories: 460 Fat: 10.2g Protein: 37.7g Carbohydrates: 54.3g Fiber: 8.4g Cholesterol: 78mg Iron: 3.6mg Sodium: 760mg Calcium: 210mg Cuban Style Chicken Pizza Toasting the corn in a skillet brings out its natural sweetness and adds a smoky note. Ingredients Cooking spray of your choice (aisle # 6) 1 can Green Giant no salt added 11 oz can Niblets corn, drained(aisle # 7) ½ teaspoon McCormick cumin seeds (spice rack aisle # 8) 2 cups diced roasted- fully cooked chicken breast, our rotisserie chicken leftovers work great 1 19 ounce can Progresso black beans, drained (aisle # 7) 1 garlic clove, minced (produce department) 2 tablespoons fresh lime juice (aisle # 3 or produce department) 1/4 cup shredded Monterey Jack cheese (dairy department) 16 slices sliced jalapeno peppers (aisle # 8) 4 teaspoons chopped fresh cilantro (produce department) Directions   Preheat oven to 350 degrees. Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla, top each with 3 tablespoons of cheese and 4 jalapeno slices. Bake at 350 degrees for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro. Servings Serves 4, serving size 1 pizza or toritlla Time To Cook Total Cooking time: 40 minutes.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.