Roasted Chicken Birria Style Mexican Pizza

ROASTED CHICKEN DIRECTIONS

1. Preheat an oven to 425°F.

2. Combine all seasonings and chicken in a Ziploc bag or Tupperware. Shake to coat the chicken evenly.

3. Roast chicken for 20-30 minutes or until >165°F internal temperature.

4. Allow to cool enough to handle then fork, shred, and reserve.

FRENCH ONION JUS DIRECTIONS

1. Heat a large sauté pan over medium high heat and sauté onions in canola oil until dark brown and caramelized. Reserve 1 cup for later use in the bean mix and use the rest for the French Onion Jus.

2. Combine bone broth, French onion soup packet and caramelized onions.

3. Bring to a simmer and allow to reduce 10 minutes.

4. Reserve until ready to serve.

REMAINING DISH DIRECTIONS

5. Preheat an oven to 400°F.

6. Combine refried beans and reserved caramelized onions and spread over a tortilla. Top with reserved shredded chicken and Mexican cheese blend. Top with a tortilla and repeat the process until there are three layers with a final open-faced layer of cheese, bean mixture, and chicken. Create 4 total layered pizzas in this manner.

7. Heat a sauté pan over medium heat and spray with non-stick cooking oil spray.

8. Brown the bottom of each pizza and transfer to a baking sheet.

9. Top each pizza with a quarter cup queso fresco and bake 10 minutes.

10. Top each pizza with chopped cilantro, scallions and additional queso fresco to taste.

11. Serve with the French onion jus for dipping.