60 Milliliter, white and green parts separated (1/4 Cup)
15 Milliliter (Sensations By Compliments)
325 Milliliter, skin and bones removed and meat shredded (Sensations By Compliments, 1 1/3 Cup)
Roasted tomato chipotle salsa
250 Milliliter, roasted (Sensations By Compliments)
1 (Sensations By Compliments Original)
Au gratin shredded cheese blend
175 Milliliter (Sensations By Compliments)
Preheat oven to 400°F (200°C). Chop half the cilantro. In a medium skillet, heat oil and sauté the chopped cilantro, white parts of onions and garlic paste until onion is softened, about 1 to 2 min. Stir in shredded chicken and 3⁄4 cup (175 mL) salsa and cook on low heat for another 1 to 2 min.
Place flatbread on a parchment paper-lined baking sheet, spread with remaining salsa and top with chicken mixture. Sprinkle cheese over top and bake for 5 to 7 min. or until cheese is melted and golden.
Top with remaining cilantro and onion. Slice into 8 strips and serve warm.
I'm kinda digging this Meso-American inspired dish. Love that chipotle action going on there. Sobeys' Roasted Tomato And Chipotle Chicken Flatbread is definitely the dish to try this Holiday season. Not too complicated, you should be able to do it after watching this video.