Our Harvest Salsa gives this Mexican style pizza a spicy, earthy tomato flavor. Teamed with the smokey chipotle chicken you have a delectable savory entrée or appetizer.
This recipe serve 4-6 slices.
Ingredients
2 10 to 12 inch flour tortillas
2 tbsp olive oil
1 cup refried beans
1 tbsp. olive oil, for saute
2 cloves garlic, minced
1 ½ cups cooked and shredded chicken
1-2 chipotle chiles in adobo sauce, seeded, destemmed, and minced*
1 cup La Posta Chile Co. Harvest Salsa, warmed
1 cup shredded Asadero cheese
1 green onion, minced
¼ cup black olives, sliced
1 cup mixed greens
2 tbsp crumbled Cotija cheese
Directions
(1) Preheat oven to 350. Poke each tortilla several times with a toothpick so tortillas do not puff up when baked. Brush both sides of each tortilla with oil and place on a roasting rack on a baking sheet. This helps the tortillas crisp up in the oven. Place in the oven and bake until lightly brown and crispy, about 5 to 7 minutes. Set tortillas aside.
(2) In a large skillet sauté oil and garlic over low heat until soft, about 2 minutes. Add chicken and chipotle chile(s), increase heat to medium and mix well. Set it aside.
(3) To build pizza place one tortilla on a baking sheet. Spread refried beans evenly to the edges of the tortilla. Top with chicken mixture. Place second tortilla on top of chicken. Spread second tortilla with La Posta Chile Co. Harvest Salsa, evenly to the edges. Top evenly with cheese, green onion, and black olives. Place in the oven for 5-7 minutes or until cheese is melted and heated through. Remove from oven and top with fresh greens and crumbled cheese.
Note
*Find canned chipotle chile in adobo sauce in the Mexican food section of your local grocery store. Popular brand names are Herdez and Goya.