My Mexican-style Flatbread Pizzas!

Monday night dinner was supposed to be baked Enchiladas – a perennial Mr Sat. Night favourite – until I discovered that I had a pack of Italian flatbread instead of the usual tortillas. After a ‘meh’ moment, and not being one for worrying over-much about this type of minor inconvenience, I set about using what I had, and came up with these utterly yummy fake Pizzas. Mexican-flavoured Pizzas no less! We wolfed them down in no time and agreed that we’d definitely have them again. I hope you’ll like them too…

EQUIPMENT:

• A couple of large baking-parchment-covered baking trays.
• Frying pan
• Grater
• Pizza wheel – not essential at all. A sharp knife will do well.

INGREDIENTS: This recipe would do for four 12″ flatbreads

• A pack of ready-made Tortillas/Flatbreads
  

  This is the only commercial jar I buy, but see NOTES to make your own

• Mild Enchilada sauce – See NOTES to make your own.
• 1 green pepper, thinly sliced
• 1 Chicken breast between 2 people, or 1 each if you’re feeding hungry adults.
• tablespoonful of oil
• Grated cheese – enough to make a nice cheesy top – a handful or so per flatbread.
• A couple of half-ripe tomatoes, thinly sliced
• An Avocado, sliced
• Creme Fraiche to dollop on while you’re eating

METHOD:

• Heat the oven to 180º Fan
• Cut the chicken into thin slices.
• Put the flatbreads onto the baking trays
• Thinly slice your tomatoes and green pepper.

• Slice the avocado and sprinkle with lemon juice – or leave cutting it until the last minute.
• Add the oil to a medium-hot pan and fry off the chicken and green pepper. Make sure the chicken is completely cooked – about 7-10 minutes. The Green pepper will still be slightly crunchy, but I quite like it like that.
• Add half the jar of Enchilada sauce.

• Split the Chicken mixture evenly between the flatbreads in a single layer.
• Arrange the slices of tomato over the Chicken

• Add a few slices of tomato and Avocado if you like.

• Sprinkle over the cheese.
• Pop the flatbreads into the oven for about 10 minutes until the cheese is nicely melted. You’ll know they’re ready because the edges of the flatbreads will be a toasty brown shade.
• Slice into 4 portions with a Pizza wheel or sharp knife.

• Offer the rest of the avocado and some Creme Fraiche/ soured Cream separately.
• I served a simple green salad with this.

• Tuck in and enjoy!

NOTES:

• You know me well enough by now I hope, to know that the toppings are purely your own choice of whatever is lurking in your fridge! Adding the green pepper and putting sliced tomatoes under the cheese is a good way of sneaking in some extra veggies.
• I had everything mentioned in this recipe in my kitchen that day, but obviously that won’t be the case next time I’m making them.
• I love avocado and creme fraiche, but Mr SN happily ate these tasty flatbreads with no tomato or avocado, cos he’s weird like that 😉
• If you haven’t got a jar of Enchilada sauce – try a jar of Passata (or drained tinned tomatoes blitzed) with a finely chopped onion, a teaspoon of ground Cumin, some Coriander and a minced clove of garlic until warmed through. Taste and add seasoning as required.
• If you haven’t got flatbreads, try regular Tortillas, or even stale toasted Sourdough as a base. I always find it handy to have some Tortillas in the cupboard. Most of them have long dates, so they’re a good store-cupboard standby.