Chicken Tomato Chipotle Flat Bread Bites

Comments: A chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli, is a smoke-dried jalapeņo pepper.
Servings: 8

1/2 cup [125 mL] fresh cilantro leaves
1 teaspoon [5 mL] vegetable oil
1/4 cup [60 mL] thinly sliced green onions, white and green parts separately
1 tablespoon [15 mL] roasted garlic herb
1 1/3 cups [330 mL] boned skinned shredded roasted chicken meat
1 cup [250 mL] roasted tomato chipotle pepper salsa
1 flat bread
3/4 teaspoon [190 mL] au gratin grated cheese blend

Preheat oven to 400°F [200°C].
Chop half of cilantro leaves.
Heat vegetable oil into a medium frypan.
Soften together chopped cilantro leaves, white parts of green onions and roasted garlic herb stirring for approximately 1 to 2 minutes, to soften the green onions.
Mix in shredded chicken meat and 3/4 cup [190 mL] of roasted tomato chipotle pepper salsa.
Cook over low heat for 1 to 2 minutes more.
Lay flat bread onto a baking sheet already lined.
Evenly coat flat bread with remaining roasted tomato chipotle pepper salsa.
Garnish all over with shredded chicken mixture.
Sprinkle all over with grated cheese blend.
Bake into preheated oven for 5 to 7 minutes, to melt and brown the cheese.
Remove from heat; garnish all over with reserve whole cilantro leaves.
Serve lukewarm, sliced into 8 strips.