Name: Chicken Taco Pacos
Yield: 12
Ingredients: Nonstick cooking spray; 1 1/2 cups shredded or roughly chopped cooked chicken; 3/4 cup shredded Monterey Jack cheese; 1 1/2 teaspoons granulated garlic; 1 1/2 teaspoons onion powder; 1 teaspoon chili powder; 1/2 teaspoon plus 1 pinch ground cumin; 1/2 teaspoon paprika; 1 medium tomato, finely diced; 1 cup refried pinto beans, mashed; 1 tablespoon bacon fat, optional; 1 egg; 1 1/2 pounds store-bought or homemade Pizza Dough, recipe follows; Pizza Dough:; 1 1/4 cups warm water (110 to 115 degrees F); 2 teaspoons sugar; One 1/4-ounce package rapid rise yeast; 3 1/2 cups all-purpose flour, plus more for dusting; 1 tablespoon olive oil, plus more for drizzling; 1 1/2 teaspoons salt

Chicken Taco Pacos

Tags: Appetizer Chicken Mexican

Yield: 12

Ingredients

Nonstick cooking spray
1 1/2 cups shredded or roughly chopped cooked chicken
3/4 cup shredded Monterey Jack cheese
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
1 teaspoon chili powder
1/2 teaspoon plus 1 pinch ground cumin
1/2 teaspoon paprika
1 medium tomato, finely diced
1 cup refried pinto beans, mashed
1 tablespoon bacon fat, optional
1 egg
1 1/2 pounds store-bought or homemade Pizza Dough, recipe follows

Pizza Dough:

1 1/4 cups warm water (110 to 115 degrees F)
2 teaspoons sugar
One 1/4-ounce package rapid rise yeast
3 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon olive oil, plus more for drizzling
1 1/2 teaspoons salt

Steps

Place a rack in the center of the oven and preheat to 350 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, stir to combine the chicken with the cheese, 1 teaspoon of the granulated garlic, 1 teaspoon of the onion powder, the chili powder, 1/2 teaspoon of the cumin, the paprika and the diced tomatoes. Set aside.
In another medium bowl, stir to combine the refried beans with the bacon fat if using. Add in the remaining 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder and 1 pinch cumin. Set aside.
Divide the dough into 12 equal pieces and roll or pat the dough into 6-inch circles, about 1/4-inch thick. Fit a piece of dough into a cup in the muffin tin and press it into the bottom and sides. There should be about a 1-inch overhang around the edge of each well. Repeat for the remaining pieces of dough.
In a small bowl, beat the egg with 1 tablespoon water.
Place 1 tablespoon of refried beans in the center of each dough cup and top with about 1 tablespoon of the chicken mixture. Fold the dough up around filling and pinch to close. Brush the tops with the egg wash. Bake until the crust is puffed, golden and crisp, 30 minutes.
Transfer to a wire rack to cool for 10 minutes, then serve.
In a large bowl, combine the water, sugar and yeast. Set the mixture aside until it starts to become foamy, 5 to 8 minutes. Stir in the flour, oil and salt and mix until a dough forms. Turn out the dough onto a lightly floured work surface and knead for about 5 minutes. Place the dough in a lightly oiled bowl, cover and set aside to proof in a warm, draft-free place for 30 to 45 minutes.