If you’ve been following my blogs these past few years, you’ve no doubt learned that I’m a BIG fan of Nino’s rotisserie chickens, and for good reason.
And not only are they good tasting–and healthful, but at $5.99 each, they’re good for your pocketbook too!
One chicken feeds at least two people, and that’s only $3.00 per serving! It’s one of the many reasons I’ve created so many delicious recipes using these scrumptious birds.
My recipes have used the pulled meat from these tasty chickens in casseroles, soups, crepes and pan-fried cakes. But today, I’d like to share with you a couple more ways to get more “Cluck for your Buck” by using these chickens in two interesting ways you’ll really enjoy!
The theme for these recipes will be flour tortillas. I love them! You can use them in SO many different ways, and you can keep them in the freezer on standby until you’re ready to use them in your recipes.
Everyone loves pizza. But not everyone loves the crust. Some just love the toppings. This recipe for thin crust Barbecue Chicken Pizza with Red Pepper and Cilantro has lots of toppings, and because I use flour tortillas as a crust, you’ll get a thin, flat pizza with lots of toppings!
Barbecue Chicken Pizza with Red Pepper & Cilantro
4 6” Flour Tortillas ½ Cup Nino’s Market Café Pizza Sauce ½ Cup Sweet Baby Ray’s Barbecue Sauce (Original) 1 ½ Cups Mozzarella/Provolone Cheese, Shredded 1 ½ Cups Pulled Chicken Meat, Diced ½” ½ Cup Red Bell Pepper, Cut in Thin Slivers ½ Cup Red Onion, Cut in Thin Slivers ¼ Cup Cilantro Leaves, Coarsely Chopped As Needed Vegetable Oil Spray
Lightly spray surface of flour tortillas with vegetable oil spray and place on a nonstick sheet pan (spray side down).
Mix together the pizza sauce and the barbecue sauce, and then portion approximately 3 TBSP to ¼ cup of the sauce in the middle of each flour tortilla, spreading it evenly across the surface and leaving approximately ½” of sauce-free area around the edge.
Divide cheese between all four pizzas and sprinkle evenly over the sauce.
Top each pizza with the diced chicken, red bell pepper, red onion and half of the cilantro leaves.
Bake in a 400 F oven until the cheese is melted and the toppings are cooked (approximately 15 minutes).
Remove from the oven and top with the remaining fresh cilantro.
Cut each pizza in four wedge/slices and serve.
You might call this recipe a Soft Taco. I love the creaminess the cheese gives this recipe once melted. You could also portion this filling on large, crispy corn tortillas for a GREAT appetizer snack.
Warm, Tex-Mex Style Pulled Chicken Wrap
1 TBSP Olive Oil 1 Cup Sweet Onion, Chopped 1 TBSP Jalapeno Pepper, minced 2 tsp Cumin, Ground 2 tsp Chili Powder To Taste Salt & Pepper
2 Cup Pulled Chicken Meat 3/4 Cup Nino’s Santa Fe Style Black Bean & Corn salsa ¼ Cup Sweet Corn Kernels ½ Cup Chicken Broth 1 Cup Monterey Jack Cheese Shreds 2 TBSP Cilantro Leaves, Chopped
In a heavy pot, heat olive oil to medium heat and add onion, jalapeno pepper, cumin, chili powder and a big pinch of salt and pepper.
Cook, stirring regularly until the onion and jalapeno pepper starts to soften. Add pulled chicken, salsa, corn kernels, broth, cheese and cilantro, and bring to a simmer long enough to melt the cheese into the ingredients.
Taste and adjust for seasoning.
Portion approximately ½ cup per flour tortilla and add diced tomato, shredded lettuce, sour cream and avocado as additional optional toppings.
Share with me in the comments below how you cook using Nino’s Rotisserie Chicken!