Chopped Chicken Tex-Mex Pizzas

Ingredients

1 pound boneless skinless chicken

1 pound boneless skinless chicken

1/2 small red onion, diced

1/2 small red onion, diced

1/2 jalapeño, seeded and diced

1/2 jalapeño, seeded and diced

1 cup Muir Glen® Garlic Cilantro Salsa

1 cup Muir Glen® Garlic Cilantro Salsa

1 teaspoon ground cumin

1 teaspoon ground cumin

2 tablespoons olive oil

2 tablespoons olive oil

1 (15 oz.) can pinto beans, drained

1 (15 oz.) can pinto beans, drained

Salt and pepper

Salt and pepper

4 medium flour tortillas

4 medium flour tortillas

6 ounces pepper jack cheese, grated

6 ounces pepper jack cheese, grated

1 avocado, sliced thin

1 avocado, sliced thin

1/2 cup sour cream

1/2 cup sour cream

Mixed greens, slivered

Mixed greens, slivered

Fresh cilantro

Fresh cilantro

Hot sauce

Hot sauce
Serves 4
Simmered chopped chicken with spices and baked on tortillas with salsa, a little cheese and fresh veggies. Recipe by Nick Evans of Macheesmo.com

Preparation & Directions

  1. 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.
  2. 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.

  3. 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.

  4. 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.

  5. Remove pizza from oven. Cut into quarters and top with avocado slices, sour cream, mixed greens, fresh cilantro, and hot sauce. Serve immediately!