Ingredients
2 naan
1 cup shredded cooked chicken
2 tablespoons barbecue sauce
0.5 cup Pace® Peach Mango Jalapeño Salsa
1 cup shredded pepper Jack cheese or Mexican blend cheese (about 4 ounces)
Instructions
Heat the oven to 425°F. Place the naan onto a baking sheet. Stir the chicken and barbecue sauce in a medium bowl.
Spread 1/4 cup salsa on each naan to within 1/2 inch of the edge. Top with the chicken mixture. Sprinkle with the cheese.
Bake for 10 minutes or until the cheese is melted.
