Provided By: Chef Darren Carbone of El Vez
Mexican Chicken Pizza
Ingredients:
2 Oz. GRILLED OR SMOKED CHICKEN, SLICED THIN
1 Oz. BARBECUE SAUCE OF YOUR CHOICE
2 Oz. MONTEREY JACK, CHIHUAHUA, WHITE
CHEDDAR CHEESES, SHREDDED AND MIXED
¼ Oz. RED ONION, SLICED THIN
¼ Oz. COOKED APPLEWOOD SMOKED BACON
½ Oz. BLUE CHEESE CREMA*
1 Ea. 8-INCH TORTILLA
OLIVE OIL
NON-STICK PAN SPRAY
SALT & PEPPER TO TASTE
LIME JUICE and CILANTRO TO GARNISH
Blue Cheese Crema
Ingredients:
4 Oz. CABRALES BLUE CHEESE
1 Oz. SOUR CREAM
¼ Oz. LIME JUICE
½ Oz. HEAVY CREAM
SALT & PEPPER TO TASTE
Directions:
Preheat oven to 350 degrees.
Combine and blend blue cheese crema ingredients in blender. Adjust thickness with heavy cream. Reserve.
Spread barbecue sauce on tortilla and place pieces of chicken on top to cover. Top with cheese and bacon.
Place tortilla on sprayed sheet tray, and place into oven. Cook until cheese melts. While pizza is cooking, marinate onions in lime juice, a splash of olive oil, salt and pepper.
When pizza is cooked, spread onion marinade on top, drizzle blue cheese crema, sprinkle cilantro, slice in four pieces and serve.
