Chicken Al Pastor Flatbread
Flatbread style pizza could not get any better. This is topped with spicy, smoky and slightly sweet al pastor-style chicken and gooey quesadilla cheese (also known as queso Oaxaca), a mild, slightly salty melting cheese similar to mozzarella.
Easy
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 1 tablespoon oil
- 1 (1 ounce) package Carroll Shelby’s Al Pastor Taco Seasoning
- ½ cup water (or pineapple juice)
- ½ cup sour cream (or Mexican crema)
- 3 tablespoons salsa verde (or chopped green chilies)
- ¼ teaspoon coarse salt
- 1 (16-inch) flatbread pizza crust
- ¾ cup pineapple, small dice (or pineapple salsa)
- ¼ red onion, thinly sliced
- 2 cups shredded quesadilla cheese (queso Oaxaca) or mozzarella
- Cilantro leaves, for garnish
Directions
- Pre-heat the oven to 425℉ (convection is best).
- Pre-heat a large skillet to medium-high heat. Add oil to the skillet and swirl to coat. Once the oil moves easily, add the chicken and cook until lightly browned and cooked through. Stir in the Al Pastor Taco Seasoning and water or pineapple juice. Bring to a boil. Reduce heat and simmer uncovered until filling is coated and the sauce thickens, 3-5 minutes. If necessary, add a little water or juice. Set aside until ready to use.
- Combine the sour cream, green chili sauce and salt and mix well. Place the flatbread on a sheet pan. Spread the sauce evenly over the flatbread crust. Top with the cooked chicken, diced pineapple, sliced onions and cheese, spread evenly.
- Transfer the flatbread to the oven and cook for 12 to 15 minutes or until the cheese is bubbling and melted.
- Remove from the oven and allow to cool for 2 minutes before slicing and serving.
- Garnish with fresh cilantro.
