Mexican Tortilla Pizzas with Chorizo
- Total:
- 30 min
- Active:
- 30 min
- Yield:
- 4
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 40 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 70 milligrams
- Sodium
- 970 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 11 grams
- Protein
- 24 grams
- Sugar
- 3 grams
Ingredients
Directions
Watch how to make this recipe.
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, jalapeño 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
Courtesy of Food Network Magazine
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