Chicken and Queso Mexican Pizzas

Ingredients:

Chicken:
4 boneless skinless chicken breasts
2 Tbsp vegetable oil
2 tsp salt
1 tsp black pepper

Sauce:
2 cups reduced-sodium chicken broth
3 pasilla chiles, stemmed and seeded
1 small onion, roughly diced
6 cloves garlic, peeled and smashed
2 Tbsp ground cumin
1 Tbsp paprika
1 Tbsp salt
2 tsp black pepper
1/4 tsp hot pepper flakes

Guacamole:
3 avocados, peeled, halved, pitted and mashed
1 small jalapeño pepper, seeded and diced
1 small onion, diced
2 Tbsp finely chopped cilantro
2 tsp freshly squeezed lime juice
1/2 tsp salt
1/4 tsp black pepper

Assembly:
12 Guerrero® Zero Net Carb Original
3/4 cup crumbled queso fresco
3/4 cup shredded lettuce

how to make it:

1. Chicken: Preheat large cast-iron skillet over medium-high heat.

2. In medium bowl, rub chicken breasts with oil, salt and pepper.

3. Cook chicken in skillet, turning once, for 10 to 12 minutes or until cooked through. Let cool. Using 2 forks or fingers, shred chicken.

4. Sauce: In medium saucepan set over medium heat, add broth, pasilla chiles, onion, garlic, cumin, paprika, salt, black pepper and hot pepper flakes; stir to combine. Bring to a boil. Cook, stirring occasionally, for 15 to 20 minutes or until chiles have softened. Remove from heat and let cool slightly.

5. Transfer broth mixture to blender. Purée until smooth; return to saucepan and bring to a boil. Stir in chicken. Cook, stirring occasionally, for 4 to 5 minutes or until chicken is heated through and sauce has thickened.

6. Guacamole: Meanwhile, in medium bowl, stir together avocados, jalapeño, onion, cilantro, lime juice, salt and pepper. Cover and refrigerate until ready to use.

7. Assembly: Heat large cast-iron skillet or griddle over medium-high heat.

8. In batches, toast tortillas, flipping once, for 1 to 2 minutes or until lightly golden and slightly crispy.

9. Add 1/4 cup shredded chicken mixture to each tortilla. Top evenly with queso fresco, lettuce and dollop of guacamole, dividing evenly.

Tip: Add keto-friendly refried beans to pizza if desired. Drain and rinse 1 can (15 oz) black soy beans. Add to food processor and purée with 2 Tbsp water, 2 Tbsp sour cream and 1 Tbsp taco seasoning until smooth. Heat 2 Tbsp olive oil in medium skillet. Cook beans mixture, stirring occasionally, for 5 to 8 minutes or until simmering and heated through. Spread refried beans over tortilla, then top with chicken, cheese and lettuce.