|Ingredients||Poultry, Vegetables, Bread|
|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: Maple Leaf Farms
Using flour tortillas for the “crust,” chef Raines creates pizza-style nibbles that can be served as an appetizer or snack. The pulled duck topping features tomatillos, jalapenos, cilantro, cumin and cheddar cheese for a preparation that can be billed as a nacho-pizza hybrid.
8 (6-in.) flour tortillas, cut into quarters
1 lb. cheddar cheese, shredded (4 cups)
1 cup chopped tomatillos
1 cup chopped plum tomatoes
4 jalapeños, seeded and finely chopped
4 tbsp. minced cilantro
2 tbsp. lime Juice
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. hot pepper sauce
1/2 tsp. salt
4 cups pulled cooked duck meat
1 cup thinly sliced red onion
- Preheat oven to 375°F. Place quartered tortillas on a sheet pan; bake 5 min. or until lightly toasted.
- In small bowl, mix all remaining ingredients except duck and onions.
- To order, spread some of tomatillo mixture on each tortilla quarter. Top with pulled duck and onion slices.
- Bake 10 to 12 min. or until cheese is melted and topping is heated through.