Mexican style chicken pizzas.
I took vegetarian spicy refried beans
but I add a little extra heat to it myself
and I add in a little bit of green hot sauce,
little bit of jalapeno Tabasco
and a little splash of lime juice.
Okay.
For the seasoning blend for our chicken pizzas,
I combined about a teaspoon and a half
or half a palmful each
and that'll coat four to six pieces of chicken
with granulated garlic and onion, chili powder,
coriander and cumin.
You mix all that together
and you have this wonderful little spice blend.
We keep our hand firm on top
and we just pull the chicken breast apart
as you're separating it with the tip of your knife
then you can pound them out
and they look like these guys back here.
Season them on both sides liberally with salt and pepper
and your spice blend
then you're only gonna be able to fit one or two at a time
in a large nonstick skillet.
I sprayed this with just a little bit of oil
and we're going to add in, let's try and get two in here,
our pizzas and they will cook about three minutes
on each side depending on how thin you pound them out.
We're topping the chicken crust I guess you'd call it
for our Mexican pizzas with our vegetarian refried beans
that we jazzed up with jalapeno hot sauce
and a little squirt of lime juice.
Now, we're going to top that
with a blend of mozzarella cheese and pepper Jack
and then we're going to top a couple of 'em fajita style
with our peppers and onions
and then we're going to top one of these guys
with our Mexican chorizo for the meat lovers
and for that one,
I like to add some pickled jalapeno peppers.
(applause)
Okay and then for this guy
we're just gonna leave him chill and let him go in plain
'cause when he comes out,
he's going to have all kinds of toppings
that we haven't even gotten to yet.
When the pizzas come out, they're fully cooked of course.
We cooked our chicken paillards
about three to four minutes on each side.
We're just basically melting the cheese, right?
So now, we're going to make the guacamole
that we're gonna put on top and if you go online,
you can have the recipe for my ranchero sauce.
We've done this a couple times on the show.
It's a spicy ranch with jalapeno peppers,
lime juice, garlic.
Ranch dressing herbs in there.
You can use a combination of cilantro and/or parsley,
dill and chives or green onion,
whiz it all up with the garlic and the lime juice
and it turns into this delicious sauce
that you can put on anything.
In the bowl, we have already resting
with salt and acid, in this case lime juice,
our chili pepper and minced red onion.
To that, we're gonna add in one clove of pasted
or grated garlic,
couple of Hass avocados
and then you can add a sprinkle of the seasoning blend
you already made or even just a simple
little scant half teaspoon of cumin and then I always hit it
with a touch of cayenne pepper sauce and a little cilantro
and that's our guac.
These plain ones I then top with some guacamole
and a little cilantro and a little green onion.
In the center here, we have the chorizo pizza
with the pickled hot peppers, jalapeno peppers
and on the end here we have a couple of fajita pizzas.
So they all taste like giant chicken nachos.
This one's got peppers, onions and garlic up on top.
They're all gorgeous and then you take the ranch dressing,
the ranchero sauce I call it 'cause it has jalapenos in it
and you just go back and forth all over the board.
(applause)