Cuban chicken pizza

I've rediscovered an old college meal that used to be a treat (it was so fancy!), and have re-purposed it into my easy, go-to delicious weeknight treat (I now consider treats things like when I don't have much to clean up after dinner).

Cuban chicken pizza is 1. Delicious. 2. Fairly healthy. 3. Easy. 4. Adaptable.

Everyone needs a break during the week, and when I don't feel like really cooking, this is a lifesaver. It's a great way to use up leftover chicken (or any other kind of meat), and you can clean up your (little) mess while these babies cook. Win-win.

For 4 pizzas, you'll need:

4 10in tortillas
1 can black beans, rinsed and drained
1-2 ears of corn, off the cob 
4 tsp cumin seed (1 tsp per tortilla)
1 1/2 cup shredded cheese of your liking
1 lb chicken, cooked and diced (1 whole breast, or leftover meat)
Cilantro, chopped
Sriracha (optional)

Preheat your oven to 400 degrees.

Place flour tortillas flat on a rectangular baking sheet (you'll probably need two), so they're not overlapping. Sprinkle each tortilla with the cumin seed. Pop those suckers in the oven for 5-10 minutes to toast up (you can omit the cumin seed if you want, but you'll be sorry). You don't want them to brown, just start to puff up. Take them out once you can see them starting to puff and you can smell the cumin. 

Top tortillas with diced chicken, black beans and corn. Sprinkle with cheese as desired. Bake again in 400 degree oven until cheese is melted and tortillas have started to brown and get crispy- less than 10 minutes. 

Let the pizzas cool for just a minute, then sprinkle with cilantro and drizzle with sriracha, if you dare. The cumin + cilantro + sriracha combo is out of this world.

Viola! Easy weeknight meal. On to the next thing, Eaters.

Until next time,

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