Chicken Fajita Pizza Recipe

Chicken Fajita Pizza Recipe

Course: Main Course Cuisine: Mexican Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours 15 minutes Servings: 6 Calories: 396kcal 

Ingredients

For the Chicken 

1 pound boneless skinless chicken bosoms 
1 16 ounce pack solidified pepper and onion strips in some cases called fajita mix 
1 can diced Mexican style tomatoes with green chilies 
1 tablespoons canned chipolte in adobe sauce 
2 teaspoons fajita flavoring 

For the Pizza 

1 pound pizza batter 
2 cups fajita chicken blend 
8 ounces destroyed Colby Jack cheddar 
sharp cream, lime wedges for serving discretionary 

Method:

For the Chicken Fajita Mixture 

Spot all elements for chicken blend in moderate cooker and set to low for 8 hours or high for 4 hours. 
Scoop out chicken from moderate cooker and shred. Include the tomatoes, peppers and onions from moderate cooker, leaving the greater part of the juices in moderate cooker. Mix together well, including a touch of cooking fluid if blend appears to be dry (you don't need it watery or you will wind up with a soaked pizza.) 
To Make the Chicken Fajita Pizza 
Preheat stove to 450 degrees. 
Turn out batter to 1/2 inch thick. Top with chicken and pepper blends and afterward smoother in cheddar. 
Prepare for 10 minutes, turn container and heat another 5-10 minutes relying upon how firm you like your pizza. 
Present with sharp cream and lime wedges for an a crush of new lime squeeze on each cut.