Mexican Flatbread Pizza

 


2-3 pieces of flatbread or naan

1/2 cup Monterey Jack cheese

3  boneless skinless chicken breasts 

3 ears of corn on the cob 

2 avocados, peeled, pitted and cut in half

3 tbsp lemon juice

1/2 tbsp each salt and pepper

1 cup salsa

1/2 cup chopped fresh cilantro 

1 cup grated cotija cheese


Spray grill with non-stick cooking oil and preheat to 400 degrees.

Season chicken breasts with 1/4 tbsp of salt and pepper.  Grill chicken  for 5-7 minutes per side until internal temperature reads 165 degrees with an instant read thermometer.  Dice chicken.

Peel husks off the corn and wash corn under cold water making sure all the silk is off.  Pat dry. Season all sides with 1/4 tbsp of salt and pepper.

Grill corn on all sides for about 5 minutes.  This will take a total of 15-17 minutes for the corn to completely cook.  Once the corn had cooled, remove kernels by cutting away from the core of the corn downwards with a knife.

Peel, pit and cut in half avocados.  Squeeze lemon juice over the avocado on all sides.

Place avocado on the grill for 1-2 minutes per side.  Let cool and slice.

Take the slice of flatbread or naan and place it on the grill and sprinkle Monterey Jack cheese on it.  Allow the cheese to melt.

Remove from the grill and add diced chicken, corn, avocado, salsa, chopped cilantro and cotija cheese.




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