Mexican Pizzas Recipe
Ingredients
| Red & Green Salsa | ||
| Chorizo | 8 Ounce | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| 1 cup (250 mL) shredded | ||
| Monterey Jack cheese | ||
| Flour tortillas | 3 | |
Directions
1. Prepare Red & Green Salsa.
2. Remove and discard casing from chorizo. Heat medium skillet over high heat; reduce heat to medium. Crumble chorizo into skillet; cook, stirring frequently and breaking up into small pieces, until brown, 6 to 8 minutes. Remove with slotted spoon; drain on paper toweling.
3. Heat oven to '450°F (230°C). Mix Cheddar and Jack cheeses in small bowl.
4. Place tortillas on baking sheets. Top with chorizo, dividing evenly, leaving 1/2 inch (1.3 cm) of tortilla edges uncovered. Sprinkle cheese mixture over chorizo
5. Bake, uncovered, until edges are crisp and golden and cheese is bubbly, 8 to 10 minutes.
6. Transfer to serving plates; cut each pizza into 6 wedges.
2. Remove and discard casing from chorizo. Heat medium skillet over high heat; reduce heat to medium. Crumble chorizo into skillet; cook, stirring frequently and breaking up into small pieces, until brown, 6 to 8 minutes. Remove with slotted spoon; drain on paper toweling.
3. Heat oven to '450°F (230°C). Mix Cheddar and Jack cheeses in small bowl.
4. Place tortillas on baking sheets. Top with chorizo, dividing evenly, leaving 1/2 inch (1.3 cm) of tortilla edges uncovered. Sprinkle cheese mixture over chorizo
5. Bake, uncovered, until edges are crisp and golden and cheese is bubbly, 8 to 10 minutes.
6. Transfer to serving plates; cut each pizza into 6 wedges.
Chef
