thinly sliced green onions, white and green parts separated
Roasted Garlic Seasoning Paste
1 1/3 cups
rotisserie chicken, skin and bones removed and meat shredded
Roasted Tomato Chipotle Salsa, divided
Au Gratin Shredded Cheese Blend
Preheat oven to 400°F (200°C). Chop half the cilantro. In a medium skillet, heat oil and sauté the chopped cilantro, white parts of onions and garlic paste until onion is softened, about 1 to 2 min. Stir in shredded chicken and 3/4 cup (175 mL) salsa and cook on low heat for another 1 to 2 min.
Place flatbread on a parchment paper-lined baking sheet, spread with remaining salsa and top with chicken mixture. Sprinkle cheese over top and bake for 5 to 7 min. or until cheese is melted and golden.
Top with remaining cilantro and onion. Slice into 8 strips and serve warm.
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