Tortilla Pizzette

Directions

1. To prepare the roasted corn, combine all ingredients, then spread them on a baking sheet lined with parchment paper. Roast in a preheated oven until lightly browned. Once done, remove from the pan and store in the refrigerator until ready to use.
2. For the crema, blend avocado and sour cream in a food processor until smooth. Add citrus juice, and salt to taste. Transfer the mixture to a squeeze bottle and refrigerate until needed.
3. Apply mole sauce on the tortilla, then layer with Pizza Mozzarella cheese, chicken, and roasted corn. Sprinkle Soft Fresh Goat Cheese on top, then transfer to a non-stick skillet and cover with a lid. Cook over medium heat until the tortilla is crispy, and the cheese is melted.
4. Once cooked, slice, top with Pico de Gallo, drizzle avocado crema in a zig-zag pattern, and garnish with cilantro.