Flaky Chicken and Bean Wedges

• 1 refrigerated pie crust, softened as directed on box (from 15 oz. box)
• 1 cup chopped roasted deli chicken
• 1 (15 ounce) can red kidney beans, drained, rinsed
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro, if desired
• 12 cup whipped cream cheese, softened
• 1 cup shredded taco cheese (4 oz.)
• 1 cup thick & chunky salsa

1. Heat oven to 425.
2. Remove pie crust from pouch; unroll on ungreased cookie sheet.
3. Generously prick crust with fork.
4. Bake 6 to 8 minutes or until light golden brown.
5. Meanwhile, in 10-inch skillet, cook chicken, beans and cumin over medium heat about 2 minutes, stirring frequently, until thoroughly heated.
6. Stir in cilantro.
7. Spread cream cheese over partially baked crust.
8. Top with chicken mixture; sprinkle with cheese.
9. Bake 2 to 3 minutes longer or until cheese is melted and crust is golden brown.
10. Cut into wedges; serve warm with salsa.

crust, deli chicken, red kidney beans, ground cumin, fresh cilantro, whipped cream cheese, taco cheese, chunky salsa

Taken from www.food.com/recipe/flaky-chicken-and-bean-wedges-166306 (may not work)