Wednesday, September 25, 2002
Bite with Belkys: Black Bean Salsa Chicken Melt
It's a chicken creation sure to spice up your dinner. And wait until you see how easy it is to make.
Harvest Moon Bistro
102 Curtiss Parkway
Miami Springs, FL 33166
The Chef: Perry Margolis
Black Bean Salsa Ingredients:
1 - 15 oz. can of black beans, drained and rinsed
1/2 medium red onion, peeled and finely diced
1 large sweet red pepper, seeded and diced
1 1/2 cups frozen corn kernels
3 tablespoons fresh cilantro, chopped
1/2 tablespoon ground cumin
salt and pepper to taste
juice of one lime
4 - 7 inch pocketless pitas
1/4 cup caesar dressing
1 lb. cooked chicken breast diced
1 lb. shredded mozzarella cheese
1/2 lb. shredded cheddar cheese
Black bean salsa
Start by making the salsa. To do that, combine all salsa ingredients in a bowl and toss together. Let stand at least a half hour before serving.
Next, toast one side of the pita bread until crispy brown.
On opposite side of the bread spread caesar dressing.
Top with prepared chicken breast, a layer of black bean salsa, mozzarella and cheddar cheese.
Put pita in oven and broil until cheese melts.
Cut pita into four wedges and serve with Caesar salad.