Smoke Chicken thighs at 250°F (120°C) for 2-3 hours, or until internal temperature reaches 165°F (74°C). Let cool and shred.
Combine all Chipotle Crema ingredients in a bowl and whisk until smooth.
Roast Poblano peppers over an open flame until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and slice.
Spread Chipotle Crema evenly over each flatbread.
Top with shredded Smoked Chicken, roasted Poblano peppers, pickled Red onion, and Asadero cheese.
Bake in a preheated oven at 450°F (230°C) for 5-7 minutes, or until cheese is melted and bubbly.
Garnish with chopped Cilantro.
Ingredients
4
1.5 lb680 gChicken thighs - bone-in, skin-on
1 tbsp15 mLSmoked paprika
1 tsp5 mLBrown sugar
1/2 tsp2.5 mLGarlic powder
1 cup240 mLMexican crema
22Chipotle peppers in adobo sauce - minced
1 tbsp15 mLLime juice
22Poblano peppers - roasted, peeled, and sliced
1/2 cup75 gRed onion - pickled
1/4 cup30 gCilantro - chopped
1 cup80 gAsadero cheese - shredded
44Hand-stretched flatbreads
Equipment
Smoker
Oven
Baking sheet
Bowls
Instructions
Smoke Chicken thighs at 250°F (120°C) for 2-3 hours, or until internal temperature reaches 165°F (74°C). Let cool and shred.
Combine all Chipotle Crema ingredients in a bowl and whisk until smooth.
Roast Poblano peppers over an open flame until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and slice.
Spread Chipotle Crema evenly over each flatbread.
Top with shredded Smoked Chicken, roasted Poblano peppers, pickled Red onion, and Asadero cheese.
Bake in a preheated oven at 450°F (230°C) for 5-7 minutes, or until cheese is melted and bubbly.
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