Ingredients

• 4 flour tortillas,  6-inch size
• nonstick cooking spray
• 1 cup canned, no salt-added whole-kernel corn
• 1/4 cup onion
• 1/2 cup red bell peppers
• 4 teaspoons fresh cilantro
• 2 cups roasted chicken breast
• 1 garlic clove
• 2 tablespoons lime juice
• 1/2 cup Monterey Jack cheese

Preparation

1. Preheat oven to 350° F.
2. Place flour tortillas on a baking sheet coated with nonstick cooking spray.  Bake at 350° F for 10 minutes or until edges are light brown. Remove from oven; stack and press down to flatten. Set aside.
3. Drain corn; dice onion, red peppers and chicken. Chop garlic and cilantro.
4. Heat a large skillet over medium-high heat; coat pan with cooking spray.
5. Add corn to skillet and cook 1 minute or until lightly charred. Add onion, red peppers, chicken and garlic; cook 2 minutes or until thoroughly heated.
6. Remove from heat; stir in lime juice.
7. Place tortillas on baking sheet. Spoon 3/4-cup chicken mixture onto each tortilla; top each with 2 tablespoons of cheese. Bake at 350° F for 2 minutes or until the cheese melts.
8. Remove from oven and sprinkle each pizza with 1 teaspoon cilantro.

Helpful hints

• Always select natural cheeses instead of processed cheese. Sodium and phosphorus contents are usually lower in natural cheeses.
• Stick with the recommended cheese portion (2 tablespoons per pizza—or less) to keep phosphorus in a reasonable range.