Directions

1. Chicken Directions: 

   1. Combine 5 cups Mango Puree, 10 tsp salt, 10 tsp pepper, paprika and 10 tsp cumin and brush over fully-cooked rotisserie chicken.

   2. Heat chicken in oven for 5 minutes or until Mango Glaze is warm thru.

2. Corn Salsa Directions:

   1. Remove corn from cob, cut tomatoes into dices and finely dice jalapeno. Add 5 tsp cumin, 10 tsp salt, 10 tsp pepper, 10 tablespoons apple cider vinegar and 10 Tablespoons cilantro to bowl  with corn, tomatoes and jalapeno.

   2. Combine thoroughly and set aside for service.

3. Pickled Mango directions: 

   1. In a small pot over medium heat combine 1 cup apple cider vinegar and sugar and heat until dissolved.

   2. Remove from heat and add water, peppercorns, coriander, fennel, 1 diced red onion and cardamom.

   3. Add mango cubes and let sit in fridge for at least 1 hour or up to 3 days.

4. Black Bean Puree Directions:

   1. In a blender mix black beans, ½ cup mango puree, garlic, onion powder, sazon, and chicken stock.

   2. Mix on medium for 2 minutes.

5. Assembly directions: 

   1. Preheat oven to 450°F. Place 1 flatbread on pizza sheet, spread ½ cup Black bean puree evenly.

   2. Add 6 oz. Chicken diced rough and ½ cup Oaxaca cheese.

   3. Top with pickled mango, 1 Tablespoon sliced red onion and 2 roasted serrano peppers, sliced.

   4. Cook for 10 minutes or until golden brown. Remove and top with corn salsa, cotija cheese and cilantro to garnish.