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Pollo Mexicana Pizza

Pollo Mexicana Pizza

Trendy

Chef Demetrio Marquez • Reinhart® New Orleans Division

Pizza Cost: $4.50
Suggested Menu Price: $12.99
Profit: $8.49

INGREDIENTS

  • 3 Chicken thighs, boneless, skinless
  • 1 tsp Cumin
  • 1 tsp Chopped cilantro
  • 1 Tbsp Paprika
  • 1 tsp Chili flakes
  • 1 tsp Cayenne pepper (optional)
  • 1/2 C Salsa
  • Pre-made Pizza dough or flatbread
  • 1 1/2 C Black beans puree (fresh or can opt)
  • 1/2 C  Queso fresco
  • 1/2 C Oaxaca cheese (similar to Mozzarella)
  • To Taste (TT) Shredded lettuce
  • TT Guacamole

PREPARATION

  1. Add the chicken thighs, cumin, coriander, paprika, chili flakes, cayenne and salsa in a slow cooker. Cover with the lid and turn heat to high and let cook for 5-6 hours until the chicken is easily shredded. Shred the chicken with two forks and set aside.
  2. Preheat oven to 450°F.
  3. Place dough or flatbread on a baking sheet. Evenly spread some of the puréed black beans on top.
  4. Transfer to the oven and bake for about 10 minutes until the bread is slightly crisp.

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