Best 9 Baja Chicken Taco Pizza Recipes

BAJA CHICKEN TACO PIZZA

Steps:

• In a blender or food processor, combine the salad dressing, salsa, lime juice and cilantro. Cover and process on high for 1-2 minutes or until smooth; set aside. In a small bowl, combine chicken and taco seasoning; set aside. , Place crust on an ungreased 12-in. pizza pan. Spread salsa mixture over crust. Sprinkle with the chicken mixture, tomato, onion and cheese. Bake at 425° for 17-20 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with lettuce; top with avocado slices. Serve immediately.

CHICKEN TACO MEAT PIZZA

Steps:

• For the pizza dough: Mix the yeast with 1 1/2 cups warm water in a measuring cup or small bowl and set aside for 8 to 10 minutes. Mix together the flour, olive oil and salt in a bowl using an electric mixer. With the speed on low, drizzle in the yeast/water mixture and mix until totally combined. Cover the bowl with a towel and set in a warm, draft-free place. Allow to rise for 1 to 2 hours.
• For the tortilla strips: In a small skillet, heat the canola oil over medium heat until a test tortilla strip dropped in the oil sizzles immediately. Drop in the remaining tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp, 30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.
• For the taco pizza: Position an oven rack in the bottom position in the oven. Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil.
• Remove half of the pizza dough from the bowl. (Place the remaining half in a large resealable plastic bag and refrigerate, saving it for another use.) With your hands, spread the dough out on the oiled baking sheet, making sure it's relatively thin. Spread a thin layer of the salsa all over the crust, then spread a layer of the Chicken Taco Meat on top of the salsa. Sprinkle the grated Cheddar and Monterey Jack cheese over the top.
• Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn't burn. Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves.
• Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza. Sprinkle with the tortilla strips. Cut into squares and serve immediately with more salsa.
• In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
• Let cool, divide among 4 freezer bags and freeze. Yield: 16 to 20 servings.

BAJA CHICKEN PIZZA

Steps:

• PREHEAT oven to 400 degrees F. Spray large skillet with cooking spray. Add chicken; cook on medium heat until chicken is cooked through, stirring occasionally. Stir in salsa. Reduce heat to medium-low; simmer 5 min.
• SPOON chicken mixture evenly over crust; sprinkle with peppers and cilantro. Top with cheese.
• BAKE 10 to 15 min. or until cheese is melted.
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CHICKEN TACO PIZZA

Steps:

• Heat oven to 450°F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken.
• Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
• Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.

BAJA GRILLED CHICKEN TACOS

Steps:

• Combine cumin, oregano, sazon, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
• Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.

CHICKEN TACO PIZZA

Steps:

• Coat chicken in taco seasoning and grill or pan cook. Cut into small pieces.
• Chop vegetables.
• Spread taco sauce on pizza shell.
• Top with the two cheeses and crushed tortilla chips. Add chicken.
• Bake at 350 degrees for 20-25 minutes, or until cheese is melted.
• Take out of the oven and top with vegetables. Serve.

BAJA CHICKEN PIZZA

Steps:

• Heat oven to 400°F.
• Cook chicken in large skillet sprayed with cooking spray on medium heat 4 to 5 min. or until done, stirring occasionally. Stir in salsa; simmer on medium-low heat 5 min., stirring occasionally.
• Spoon onto pizza crust; top with remaining ingredients. Place directly on oven rack.
• Bake 10 to 15 min. or until pizza is heated through and cheese is melted.

BBQ CHICKEN PIZZA TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Cut the chicken breasts into ¾-inch (2 cm) cubes and transfer to a medium bowl. Add the salt, paprika, pepper, garlic powder, barbecue sauce, and honey, and mix with your hands until the chicken is well-coated.
• Heat the oil in a large cast-iron skillet over high heat.
• Add the chicken and cook for 10 minutes, or until golden and charred on the edges. Remove the pan from the heat.
• Place the tortillas side by side on the baking sheet with the edges overlapping slightly.
• Sprinkle the shredded cheese, red onion, bacon, cooked chicken, and parsley evenly over the tortillas.
• Bake for 10 minutes, or until the cheese is melted. Serve warm.
• Enjoy!

BAJA CHICKEN SALAD WITH TACO VINAIGRETTE

Steps:

• In a medium bowl, combine the taco seasoning mix, light brown sugar, 1/2 cup olive oil, and cider vinegar; blend well.
• Place chicken pieces in a medium, shallow bowl.
• Pour 1/2 cup of the seasoning mixture over the chicken.
• Reserve remaining mixture for the dressing.
• In a medium skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot.
• With a slotted spoon, remove chicken from seasoning mixture and discard remainder of mixture.
• Add chicken to the skillet, cooking and stirring for 5-7 minutes or until no longer pink in the center.
• In a large bowl, combine the baby greens, grape tomatoes, and red onion.
• Add reserved seasoning mixture and toss to coat.
• On a serving platter, arrange salad mixture and top with chicken, cheese, sour cream, avocado, and black olives.
• Arrange blue tortilla chips around the salad.