Chopped Chicken Tex-Mex Pizzas
1 pound boneless skinless chicken
1/2 small red onion, diced
1/2 jalapeño, seeded and diced
1 cup Muir Glen® Garlic Cilantro Salsa
1 teaspoon ground cumin
2 tablespoons olive oil
1 (15 oz.) can pinto beans, drained
Salt and pepper
4 medium flour tortillas
6 ounces pepper jack cheese, grated
1 avocado, sliced thin
1/2 cup sour cream
Mixed greens, slivered
Preparation & Directions
- Preheat oven to 400 degrees F. In a medium skillet over medium heat, add olive oil and chicken. Season with a pinch of salt and pepper and cook chicken until it’s cooked through, about 8-10 minutes. Then remove and chop or shred.
In same skillet, add a fresh drizzle of oil, the red onion, and diced jalapeño. Season with ground cumin and a pinch of salt and pepper.
Add chicken back to skillet along with Muir Glen® Garlic Cilantro Salsa and 1/2 cup of water. Simmer the mixture to let the flavors combine. Stir in drained pinto beans.
To make a pizza, place a flour tortilla on a baking sheet and bake at 400 degrees F. for 7-8 minutes until it’s starting to get blistered. Remove from the oven and add a layer of the chicken mixture. Top with grated cheese and return to oven for 5-6 minutes to melt cheese.
Remove pizza from oven. Cut into quarters and top with avocado slices, sour cream, mixed greens, fresh cilantro, and hot sauce. Serve immediately!