Mexican Tortilla Pizzas with Chorizo

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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.

  • Photograph by Antonis Achilleos


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