Friday, September 18, 2015

Aaron McCargo Jr.'s Chicken Taco Pizza

So these were a HUGE hit at our house, especially with Aaron.  This was an easy recipe I found here, but I made some changes.  The calories, the way I made it, were 620, and Aaron, Noah and I gave this a perfect 10, Jonah says he gave it a 9, and Owen gave it a 7 because he said it was too spicy :).  Here's what I did:

1 T onion powder
1/2 T chili powder
1/2 t dried oregano
1 dash cayenne pepper
1 t ground cumin

1/4 c oil
4 whole garlic cloves, minced
pinch of cumin
1 tube crescent roll dough
1 lb (I used a little more) chicken tenders, cut into bite size pieces and seasoned with salt
2 c shredded Pepper Jack and Mexican blend cheeses
Pico de Gallo

Preheat the oven to 425.
Mix the spices together and set aside.
Mix the oil and garlic together with the cumin.  Roll the crescent roll dough out into 2 long strips on a cookie sheet, brush with the oil, sprinkle with a little of the spice mixture, then set it aside.  Mix about 2/3 of the remaining spice mixture with the remaining oil.
Place the chicken in the oil/spice mixture, turning to coat, and then leave it to marinate, around 30 minutes.
Remove the chicken from the marinade, place it on a broiler pan, and bake for about 10 minutes.  Turn the oven down to 375, then bake the crescent roll dough about 7 minutes.  Remove the dough, spread it with more seasoning, then top it with the chicken and the cheese.  Bake for another 5 minutes or so, maybe a little more, then cut into pieces and serve it with pico and guac.


  1. It looks delicious, but I agree with Owen, I think there may be too much spicy for us. Love mom

  2. This really sounds good and so maybe I will make it. Love mom