2 naan1 cup shredded cooked chicken2 tablespoons barbecue sauce0.5 cup Pace® Peach Mango Jalapeño Salsa1 cup shredded pepper Jack cheese or Mexican blend cheese (about 4 ounces)
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.