This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Mexican Green Chili Chicken Pizzas
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- #110950
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
Chili
3 pounds tomatillos, peeled and chopped
1 can (15 ounce size) stewed tomatoes
1 cup chopped onion
1 cup chopped green bell pepper
3 green serrano chilies
1/4 cup chopped fresh cilantro
1/4 cup lime juice
2 teaspoons garlic puree
1 teaspoon cumin
1/2 teaspoon dried oregano
Pizza
6 boneless, skinless chicken breast halves
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon granulated sugar
1 teaspoon celery salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 tablespoons olive oil
10 extra-thick burrito-sized flour tortillas
1 pound shredded Monterey jack cheese
1 pound shredded mozzarella cheese
1 pound shredded cheddar cheese
1/2 cup sliced black olives
1/2 cup sliced green onions
1 teaspoon red pepper flakes (optional)
directions
In a saucepan, combine all chili ingredients. Bring to a boil, then lower heat and simmer for 2 hours, stirring occasionally. Remove from heat and refrigerate overnight.
Cut chicken breasts cross-grained in half-inch strips. Place in a zip-top plastic bag with spices. Seal bag and shake to coat meat. Refrigerate for 2 hours.
In a skillet, heat oil over medium heat. Add chicken and saute until chicken is golden brown.
Space tortillas on flat baking sheets. Spread equal amounts of green chili on tortillas. Equally divide chicken atop pizzas. Spread equal amounts of cheeses atop pizzas.
Bake at 450 degrees F for 15-20 minutes, until cheese is bubbly and lightly browned.
Remove from heat and top with olives, green onions and red pepper flakes (if desired). Cut pizzas into wedges before serving.
added by
schmidt
nutrition data
Nutritional data has not been calculated yet.
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