“4 Cheese Mexican Chicken-Poblano Taco Pizza”

by Prapapan Samarnkun

This is my once a year contest entry at Foodnetwork – Chopped At Home Challenge, sponsored by Sargento cheese which is my favorite brand.
The required ingredients are:
– Sargento¨ 4 Cheese Mexican Blend
– Corn tortillas
– Poblano peppers
– Chicken thighs

This recipe is created based on my family’s love for pizzas, chicken, cheese and tacos.

This recipe will make about 8 mini pizzas.

Ingredients:
Chipotle sauce:
Chipotle chiles in adobo sauce: use 2 chiles plus 1 tablespoon of the liquid and some onion chunks that came in the can
1 tablespoon packed light brown sugar
1/2 tablespoon freshly squeezed lime juice
1/4 teaspoon salt
1/4 cup olive oil

Pan grilled chicken thigh:
1 lb. boneless skinless chicken thighs, fat trimmed
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon canola oil

1 medium white onion, peel, cut in half and slice thinly, rinse under cold water and pat dry with paper towels (keep them inside the paper towels until use)
2 poblano peppers, wash and dry
White corn tortillas, super size (6-inch diameter)
Cooking spray with canola oil
1 jar (14 oz.) pizza sauce, your favorite brand
Sargento® Fine Cut Shredded 4 Cheese Mexican blend

Instructions:

1. Make the chipotle sauce – Combine all ingredients, except olive oil, in a blender. With the blender running, add the olive oil slowly and blend until smooth, about one minute. Set aside and let the sauce flavor fully develop. This can be made ahead of time.
2. Marinate the chicken – Mix well the marinade ingredients in a glass bowl and add the chicken thighs. Coat the marinade over the chicken evenly. Cover with plastic wrap and refrigerate for 1 hour.
3. Roast the poblano peppers – Spray the peppers with the cooking spray. Roast them on the baking sheet for about 15 minutes at 400 degrees, or until the skin has blistered. Remove them from the oven and cover with foil until cool down enough to handle, about 20 minutes. Remove the skin. Slit them in half and remove the stems and seeds. Cut them crosswise into 1/2-inch strips.
4. Cook the chicken – Remove the chicken from the refrigerator 15 minutes before cooking. Place grill pan over medium-high heat. When the pan is hot, add the chicken and lower the heat to medium. Cook about 5 minutes per side. Transfer the chicken pieces to a cutting board and let them rest for 5 minutes. Cut each piece in half along the grain, then slice each half against the grain into a 1/4-inch pieces. Cover with foil to keep warm.
5. Toast the corn tortillas – Place skillet or griddle over medium-high heat. Spray with the cooking spray. Lay corn tortillas onto the skillet for about 10 seconds, then flip. Toast until they turn slightly brown. Keep them warm in a tortilla warmer or foil.
6. Warm the pizza sauce – Put the pizza sauce in a deep sauce pan and slowly bring it to a boil over medium-low heat. Keep warm.
7. Make pizzas – Set the broiler on high. Arrange tortillas on non-stick pizza pan. Spread evenly 1 tablespoon of pizza sauce and 1/2 tablespoon chipotle sauce on tortillas, leaving a 1/2-inch border. Layer the chicken, poblano pepper strips, onion and 1/4 cup Sargento® Fine Cut Shredded 4 Cheese Mexican blend. Place the pizza pan under the broiler and watch until all the cheese melts and starts bubbling, about 1 1/2 minutes.
8. Serve – Cut each pizza into quarters and serve immediately.

If you like the recipe and would like to vote for me, the voting is from 5/23/16 to 6/13/16 and you can click on Vote 5 times per day. THANK YOU!!!

Here is the link to vote: http://www.foodnetwork.com/sponsored/sweepstakes/chopped-at-home-challenge/gallery.html?ngxItemID=149121759