Chipotle Chicken Tortilla Pizza Recipes

CHIPOTLE CHICKEN IN TORTILLA BOWLS

Steps:

• Note: If salsa with chipotle is unavailable, add 1-teaspoon chipotle sauce or 1-teaspoon adobo sauce from canned chipotle pepper in adobo sauce.
• Place oil in large skillet over medium heat. Add chicken pieces and cook until opaque. Add onion, garlic and peppers. Stir-fry until chicken is done and peppers are crisp and tender, about 10 minutes.
• Stir in chili beans and salsa. Cover and simmer until heated through. Taste and, if necessary, season with salt and pepper.
• Add cilantro to chicken mixture and spoon into tortilla bowls, dividing evenly. Top with avocados and sour cream. Serve immediately.
• TORTILLA BOWLS: Gently press tortillas into 4 individual microwave-safe (2-cup) soup bowls. being careful not to tear them.
• Microwave, 2 bowls at a time, on HIGH 3 to 4 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway. Let cool and carefully remove from bowls.

CHIPOTLE CHICKEN TORTILLA PIZZA

Steps:

• Preheat oven to 375ºF. Place tortillas on baking sheet. With a pastry brush, lightly brush each side of the tortilla with olive oil. Bake 8 to 10 minutes, flipping over halfway through cooking time. The tortillas should be golden and crisp when done.
• Spread *Chipotle Mayo then top with peppers, onion, tomato and seasonings. Top with shredded chicken and then add cheeses, olives and basil. Bake tortilla pizza in preheated oven for 8 to 10 minutes or until cheeses have melted. Transfer to a cutting board, slice and serve.
• Note: The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use. Spread with *Jack Daniel or regular BBQ sauce.

SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")

Steps:

• Make the chips or measure out the store bought chips. For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using. Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.;

CHIPOTLE CHICKEN PIZZA

Steps:

• Heat oven to 400 degrees. Spray or grease a 15 X 10 inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dow into a 15 X 10 inch rectangle.
• In small bowl, mix salsa and chipotle chile, spread to within 1/2 inch of edges of dough.
• Top with chicken strips, onion, and peppers. Sprinkle with cheese.
• Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.

CHIPOTLE CHICKEN TORTILLA PIZZA

Steps:

• Preheat oven to 375ºF. Place tortillas on baking sheet. With a pastry brush, lightly brush each side of the tortilla with olive oil. Bake 8 to 10 minutes, flipping over halfway through cooking time. The tortillas should be golden and crisp when done.
• Spread *Chipotle Mayo then top with peppers, onion, tomato and seasonings. Top with shredded chicken and then add cheeses, olives and basil. Bake tortilla pizza in preheated oven for 8 to 10 minutes or until cheeses have melted. Transfer to a cutting board, slice and serve.
• Note: The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use. Spread with *Jack Daniel or regular BBQ sauce.

EASY TORTILLA PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.
• Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.

CHIPOTLE CHICKEN TORTILLA PIZZA

Steps:

• Preheat oven to 375ºF. Place tortillas on baking sheet. With a pastry brush, lightly brush each side of the tortilla with olive oil. Bake 8 to 10 minutes, flipping over halfway through cooking time, until golden and crisp.
• In a bowl, combine *Chipotle Mayo with BBQ sauce together. Gently spread sauce mixture over tortillas and then top with peppers, onion, tomatoes and seasonings. Add shredded chicken and then pineapple, cheeses, olives and basil.
• Bake tortilla pizza in preheated oven for 8 to 10 minutes or until cheeses have melted. Transfer to a cutting board, slice and serve. Makes 2 servings.