Mexican Tortilla Pizzas with Chorizo
Mexican Tortilla Pizzas with Chorizo
You will love how quick and easy this is to make.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 274
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 274
2 tablespoons extra-virgin olive oil
8 ounces fresh chorizo, casings removed, crumbled
4 8-inch flour tortillas
1-16 ounce can refried beans
1 cup shredded oaxaca or mozzarella cheese (about 4 ounces)
3 ounces mache lettuce or arugula
1/2 cup fresh cilantro
3 radishes, thinly sliced
1 red jalapeno pepper, sliced (remove seeds for less heat) juice of 1 lime kosher salt
1 avocado, diced
1/3 cup mexican crema or sour cream
Directions:
Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned, about 4 minutes. Remove the chorizo to a plate with a slotted spoon. Transfer all but 1 tablespoon of the drippings to a small bowl; stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet). Divide the tortillas between 2 baking sheets and brush the tops with the drippings mixture. Bake until the tortillas are crisp and lightly golden, about 5 minutes.
Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes.
Meanwhile, combine the lettuce, cilantro, radishes, jalapeno and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.
Source: foodnetwork.com
Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes.
Meanwhile, combine the lettuce, cilantro, radishes, jalapeno and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
