Mexican Tortilla Pizzas with Chorizo
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4
-
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
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4
-
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
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 mâche 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, jalapeño and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.
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