- 6 Cali’flour Foods Flatbreads
- 4 tomatillos, husked and rinsed
- 2 jalapeno peppers
- 1 small red onion (½ cut into large chunks, ½ sliced thinly)
- 1 T extra-virgin olive oil
- 3 c shredded rotisserie chicken (skin removed)
- Juice of 2 limes, plus wedges for serving
- 2 c watermelon chopped
- 1 c fresh cilantro
- ¾ c crumbled Cotija cheese
- Kosher salt
- Freshly ground pepper
- 1 avocado, chopped
Pre-bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
On the stovetop, heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno peppers, and red onion chunks. Cook vegetables turning often until blistered and soft (5-6 minutes for the onion and 10-15 minutes for the tomatillos and jalapeños). Transfer tomatillos, onion, and 1 jalapeno to a blender and puree (add a spoonful of water to thin if needed). Set aside. Heat 1 T of oil in the skillet over medium-high heat. Add the chicken and veggie puree to heat through (2 minutes) then add juice of one lime and ½ t of salt. Keep warm over low heat. Before serving add ½ c of cilantro.
In a bowl; toss together the watermelon, roasted jalapeno (deseeded and chopped), ½ c of cilantro, onion slices, juice of 1 lime, and half of the cheese. Season with salt and pepper to taste.
On prepared flatbreads; add chicken and top with watermelon salsa. Garnish with avocado and the remaining cheese. Serve with lime wedges and enjoy!
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