Smoky Chipotle Chicken Pizza

20m
Prep Time
10m
Cook Time
30m
Ready In


"From one of our national supermarkets and their free monthly magazine July 2018."

Original is 4 servings

Nutritional

  • Serving Size: 1 (396.1 g)
  • Calories 595.7
  • Total Fat - 14.8 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 360.4 mg
  • Sodium - 379.1 mg
  • Total Carbohydrate - 87 g
  • Dietary Fiber - 7.3 g
  • Sugars - 29.6 g
  • Protein - 31.8 g
  • Calcium - 178.1 mg
  • Iron - 5.7 mg
  • Vitamin C - 35.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Combine the mince, brown onion, garlic, breadcrumbs and egg in a bowl and season and then roll tablespoonfuls of mixture into balls and place on a plate.

Step 2

Heat oil in a non-stick frying pan over medium heat and cook meatballs, turning occasionally, for 5 minutes or until browned and then stir in cooking sauce and 1/4 cup (60ml) water and then reduce heat to medium-low and simmer for 5 minutes or until meatballs are cooked through and sauce thickens.

Step 3

Meanwhile, place sour cream and lime juice in a bowl and whisk to combine and then stir in the sugar and season and then add the cabbage, spring onion, red onion and chopped coriander and toss to combine.

Step 4

Heat a large heavy-based frying pan or chargrill over medium-high heat and cook the tortillas for 30 seconds each side or until lightly charred.

Step 5

Divide slaw, tortillas and meatball mixture among serving bowls and serve with the coriander sprigs and lime wedges.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the ground chicken, look for a product with a high fat content for maximum flavor.
  • For the cooking sauce, Old El Paso brand Smoky Chipotle Fajita cooking sauce is recommended for this recipe, but feel free to use your favorite brand.

  • Ground turkey instead of ground chicken - Ground turkey is a leaner option than ground chicken, so it can be a healthier alternative.
  • Greek yogurt instead of sour cream - Greek yogurt is a great substitute for sour cream as it is higher in protein and lower in fat than sour cream. This substitution can make the dish healthier as well as add a tangy flavor.

Mexican-Style Pizza Replace the Smoky Chipotle Fajita cooking sauce with a Mexican-style salsa and substitute the tortillas for pizza dough. Top the pizza with the cooked chicken and vegetables and bake in the oven for 15 minutes or until the dough is golden and crisp.



Mexican Street Corn Salad - This flavorful salad is a great accompaniment to the smoky chipotle chicken pizza. It's a delicious combination of corn, red onions, jalapeño, cilantro, and lime juice that adds a bright and tangy flavor to the dish.


Roasted Vegetable Quinoa Bowl - This hearty bowl is a great accompaniment to the Mexican Street Corn Salad. It's filled with quinoa, roasted vegetables, and a flavorful vinaigrette that adds a bright and tangy flavor to the dish. It's a great way to add more vegetables to the meal and is sure to be a hit with everyone.




FAQ

Q: How do I make the Smoky Chipotle Chicken Pizza?

A: To make the Smoky Chipotle Chicken Pizza, combine the mince, onion, garlic, breadcrumbs and egg in a bowl and season. Roll tablespoonfuls of the mixture into balls and cook in a non-stick frying pan for 5 minutes. Stir in the cooking sauce and simmer for 5 minutes until cooked through. Meanwhile, prepare the slaw and cook the tortillas. Divide the slaw, tortillas and meatball mixture among serving bowls and serve.



Q: How do I make the Mexican Street Corn?

A: To make the Mexican Street Corn, preheat your oven to 375°F. Place the corn on a baking sheet and cook for 15 minutes. Meanwhile, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cilantro in a bowl. Once the corn is cooked, brush with the mayonnaise mixture and sprinkle with cheese. Return to the oven and bake for an additional 5 minutes. Serve warm.

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Fun facts:

The Smoky Chipotle Fajita cooking sauce used in this recipe is a product of Old El Paso, a brand that was founded by Mexican-American entrepreneur Paul Silvas in 1938.

This recipe is similar to the tacos al pastor, a dish that was invented in the early 1900s by Lebanese immigrants in Mexico City. It is now a popular street food in Mexico.