Marinate chicken with adobo, let marinate for 45 minutes. Grill until 165F. cool and cut in large dice.
For service, evenly spread 2 oz of cilantro pesto on flatbread. Add 3oz of cheese, 3 oz of adobo chicken.
bake for 8-10 minutes or until cheese is golden.
Garnish with radishes and pickle red onions.
Ingredients
10 ea. Parbaked flatbread
2 lbs. West Creek® Chicken, Thigh(s), Boneless Skinless
8 oz. Contigo® Adobo Rub
30 oz. Bacio® Mozzarella, shredded
3 oz. Peak Fresh Produce® Radish(es)
6 oz. Delancey Street® pickled red onion
16 oz. Cilantro-Cotija Pesto, (see recipe below)
Cilantro-Cotija Pesto
Directions
Preheat the oven to 400°F.
Spread the pumpkin seeds in an even layer on a dry baking sheet. Bake until lightly brown and let cool to room temperature.
Put the cilantro, basil, and olive oil into a food processor and puree for 2 minutes. Add the chile, garlic, pumpkin seeds, and cotija, and pulse until you have a coarse puree. Season with salt and pepper to taste. To store, put it into a container with a tight-fitting lid and pour 1/4 inch of olive oil over the surface to keep out the air. Each time you use it, stir that oil in, and replace with another 1/4 inch of oil before closing the container. This makes an airtight seal that will keep it tasting fresh for up to 10 days
Ingredients
1 cup pumpkin seeds, unsalted, raw or roasted
1/2 bunch Peak Fresh Produce® Cilantro
1 cup Peak Fresh Produce® Basil Leaves
1 cup oil, olive, plus extra for storage
1/2 serrano chile, or 1 jalapeño, coarsely chopped
