COYOTE PIZZA WITH RED PEPPER SAUCE Queso fresco is a mild, salty white Mexican cheese found in supermarkets or Mexican groceries. 1 12-inch Italian bread shell Red Pepper Sauce (recipe follows) 6 ounces coarsely shredded deli-roasted or rotisserie chicken (about 2 cups) 3 tablespoons sliced green onion 2 ounces crumbled or shredded queso fresco and/or Monterey Jack cheese (about 1/4 cup) 3 tablespoons dairy sour cream 1/4 cup fresh cilantro leaves 1 small avocado, halved, seeded, peeled, and thinly sliced (optional) 1 serrano pepper or jalapeno pepper, thinly sliced (optional)

Preheat oven to 425°F. Place bread shell on a preheated baking stock or 12-inch pizza pan. Spread with Red Pepper Sauce. Bake for 5 minutes. Top with chicken, green onion, and cheese. Bake for 5 minutes more. Top with sour cream, cilantro, and, if desired, avocado and sliced peppers.

Makes 6 main-dish servings.

RED PEPPER SAUCE

2 medium red sweet peppers
1 Anaheim chili pepper
1 clove garlic, cut up
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon crushed cumin seed

Preheat oven to 425°F. Cut sweet peppers and Anaheim pepper in half lengthwise. Remove seeds and membranes. Place pepper halves, cut side down, on a lightly oiled baking sheet. Roast for 20 minutes or until skins are blistered. Transfer pepper halves to a clean paper sack; close and let stand for 10 minutes to steam. Peel and discard pepper skins. Coarsely chop peppers.

Combine chopped peppers, garlic, oil, salt, and cumin seed in a blender container or food processor bowl. Cover and blend or process until smooth. To store, transfer to a covered container and refrigerate up to 10 days.

Makes about 3/4 cup.

1 Serving: Calories: 299, Fat: 9g (Saturated: 2g), Cholesterol: 28mg, Sodium: 642mg, Carbohydrate: 38g, Protein: 18g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]