Chicken Enchilada Elote Pizza Detroit Style

Prep

cook

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If you love elote AND pizza, this one is a must-try! Start with a par-baked Detroit-style pizza crust, then load it up with all the flavors of a chicken enchilada and Mexican street corn.

Link to reel: https://www.instagram.com/p/DcMeC1OBg-n/

Ingredients

1 par-baked Detroit-style pizza crust
Favorite enchilada sauce
2 chicken thighs
Spanglish Asadero Elote seasoning
2 ears of corn
¼ red bell pepper, small diced
8 oz cubed pepper jack cheese
4 oz shredded mozzarella
Crumbled Cotija cheese
Lime zest
Fresh cilantro, chopped
Mexican crema

Elote

Directions

Grill 2 chicken thighs seasoned generously with Spanglish Asadero Elote seasoning. Let them rest, then dice into small pieces.
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Grill the 2 ears of corn, then cut the kernels off the cob.
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Dice ¼ of a red bell pepper.
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Top your par-baked Detroit-style crust with your favorite enchilada sauce.
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Add the cubed pepper jack cheese, mozzarella, diced chicken, corn and red pepper.
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Bake at 500°F for about 10–13 minutes, or until the cheese is hot, bubbly and beautifully melted.
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Finish with crumbled Cotija, lime zest, chopped cilantro and a drizzle of Mexican crema.
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And whatever you do… claim that corner crispy edge piece first. That crispy, cheesy Detroit-style edge is EVERYTHING! 😍🔥