Grilled Savory Taco Chicken Pizza with Guacamole and Lime Chipotle Salsa

Name: Grilled Savory Taco Chicken Pizza with Guacamole and Lime Chipotle Salsa
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 3
Cuisine: Mexican
Ingredients: 1 small avocado, halved, pitted and flesh diced small; 59 milliliters canola oil, plus more for brushing dough; 1 teaspoon cayenne; 1 teaspoons chili powder; 1 Tbsp chili powder; 2 to 3 chipotle peppers in adobo, finely chopped; 1 Tbsp freeze-dried garlic; 1 Tbsp freeze-dried onions; 1 teaspoon freeze-dried oregano; 59 milliliters chopped fresh cilantro leaves; 1 Tbsp garlic powder; 1 teaspoons ground cumin; 1 teaspoon ground cumin; 1 Tbsp coarsely ground black pepper; 3 servings Honey, if needed; 1 lime, juiced; 1 Tbsp onion powder; 454 grams pizza dough, store-bought; 2 plum tomatoes, finely diced; 59 milliliters finely diced red onion; 1 Tbsp finely diced red onions; 2 Tbsps Big Daddys Taco Rub, plus more for seasoning, recipe follows; 1 Tbsp salt; 3 servings Salt and freshly ground black pepper; 59 milliliters chopped scallions; 237 milliliters shredded sharp Cheddar; 237 milliliters shredded mozzarella; 454 grams chicken breast, boneless, skinless; 118 milliliters sour cream

Grilled Savory Taco Chicken Pizza with Guacamole and Lime Chipotle Salsa might be a good recipe to expand your main course recipe box. This recipe makes 3 servings with 1258 calories, 67g of protein, and 67g of fat each. This recipe covers 46% of your daily requirements of vitamins and minerals. It is an expensive recipe for fans of Mexican food. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up salt and pepper, salt, sharp cheddar, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Preheat grill to medium-high heat.

Equipment you will use

Grill

Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish.

Ingredients you will need

Chicken Breast

Wrap

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Plastic Wrap

Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken.

Ingredients you will need

Whole Chicken

Cooking Oil

Dry Seasoning Rub

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Bowl

Let marinate for 30 minutes. Grill chicken on both sides until cooked through, about 8 minutes total.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Transfer to a cutting board and allow to cool. Dice chicken into bite-sized pieces and set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Cut pizza dough into 3 even pieces. On a lightly floured work surface, roll out each piece until it's very thin.

Ingredients you will need

Pizza Dough

Roll

Brush the dough with olive oil and lightly dust with Taco Rub. Grill on both sides until crisp and set aside.

Ingredients you will need

Olive Oil

Dough

Dry Seasoning Rub

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Grill

In a medium bowl, mix mozzarella and Cheddar cheeses.

Ingredients you will need

Mozzarella

Cheddar Cheese

Equipment you will use

Bowl

Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza. Then top with 1/3 of the diced chicken. Return pizzas to the grill, cover and cook until cheese is bubbly and melted.

Ingredients you will need

Cheese

Mozzarella

Whole Chicken

Equipment you will use

Grill

Remove from grill. and place on serving plates. Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts. Dollop sour cream on top and garnish with chopped cilantro.

Ingredients you will need

Sour Cream

Guacamole

Chipotle Chiles

Cilantro

Salsa

Lime

Equipment you will use

Grill

In a small bowl, mix all ingredients together and reserve. Can be stored, covered, up to 1 month in a sterilized container.

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Bowl

Mix all ingredients together in a small bowl.;

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Bowl

In medium bowl, mix all ingredients and set aside.

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Bowl

Drizzle in honey, to taste, if salsa is too hot.

Ingredients you will need

Honey

Salsa

Equipment

Ingredients

Servings:

1small

avocado, halved, pitted and flesh diced small 59milliliters

canola oil, plus more for brushing dough 1teaspoon

cayenne 1teaspoons

chili powder 1Tbsp

chili powder 2

to 3 chipotle peppers in adobo, finely chopped 1Tbsp

freeze-dried garlic 1Tbsp

freeze-dried onions 1teaspoon

freeze-dried oregano 59milliliters

chopped fresh cilantro leaves 1Tbsp

garlic powder 1teaspoons

ground cumin 1teaspoon

ground cumin 1Tbsp

coarsely ground black pepper 3servings

Honey, if needed 1

lime, juiced 1Tbsp

onion powder 454grams

pizza dough, store-bought 2

plum tomatoes, finely diced 59milliliters

finely diced red onion 1Tbsp

finely diced red onions 2Tbsps

Big Daddy's Taco Rub, plus more for seasoning, recipe follows 1Tbsp

salt 3servings

Salt and freshly ground black pepper 59milliliters

chopped scallions 237milliliters

shredded sharp Cheddar 237milliliters

shredded mozzarella 454grams

chicken breast, boneless, skinless 118milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.