Mexican Pizza

One week, Jeff and I decided to cook a whole chicken in the crock pot, pull the meat, divide it into three bowls, and season each bowl of pulled chicken to make three different dinners.  This was one of our ideas, which is a great alternative to a taco or burrito...

What you will need...

• 6 whole wheat tortillas
• 2 tbsp canola oil
• salt
• 1/3 of a whole chicken, pulled (should be warmed before use)
• 1/4 cup chicken stock from the crock pot (should be warmed before use)
• 1 tbsp chili powder
• 1 tsp cumin
• 2 cans black beans, drained and rinsed
• 1 red pepper, diced
• 1 green pepper, diced
• 1 small yellow onion, diced
• 1/2 cup jalapenos, sliced
• 6 cloves garlic, diced
• 1/2 cup salsa
• 2 cans diced tomatoes with chilis, drained well (I used my hand to squeeze out as much liquid as possible)
• 1 1/2 cups of shredded mexican cheese
• red pepper flakes

Turn the broiler on high.  Brush both sides of each tortilla with oil and season with salt.  Place them on a pizza pan that has wholes in it, we can fit 3 on ours.  Broil each side for 2 to 3 minutes, or right as the tortilla thinks about turning brown...you want them to be a bit crisp.  Turn oven to bake on 425*.  In a bowl, mix the chicken stock with the chili powder and cumin until well blended.  Add the shredded chicken and stir well so that all the chicken is seasoned.  In a separate bowl, mix the beans, tomatoes with green chilis, and salsa.  Top each tortilla with the bean, tomato, salsa mixture; add the seasoned chicken; add the garlic; top that with peppers, onion, and jalapenos; top with shredded cheese.  Bake on 425*, uncovered, for 15 to 18 minutes.  Make four slices out of each individual pizza and sprinkle with red pepper flakes...YUM-OLA!!! 

Sides to think about...great with a side of steamed mexican veggies, chips and salsa, or nothing at all.

How many people can eat...should feed 6 hungry people...super filling!