Pollo Mexicana Pizza

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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.

• Servings: 6
• Type: Lunch, Dinner, Entree
• Cost: Under $5
• Categories: Recipes, VOL 3 - ISSUE 2 • SPRING 2015
• Tags: Chicken, Dinner, Entrée, Lunch, Mexican
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