Roasted Corn And Chorizo Tortilla Pizzas Recipe
Ingredients
| 4 (7-inch) whole-wheat tortillas | ||
| Corn kernels | 1 Cup (16 tbs), frozen | |
| 1/2 large bell pepper, seeded and cut into 2-inch-long strips | ||
| 1/4 cup finely chopped low-fat chorizo sausage | ||
| 3/4 cup jarred fat-free salsa, drained | ||
| 1 teaspoon minced chipotle en adobo | ||
| Ground cumin | 3/4 Teaspoon | |
| 3/4 cup shredded reduced-fat Mexican cheese blend | ||
| Black olives | 1/4 Cup (16 tbs), sliced | |
Directions
Preheat the oven to 350°F.
Spray a baking sheet with nonstick spray and lay the tortillas on top.
Bake until the tortillas are crisp, about 10 minutes; set aside.
Meanwhile, spray a medium non-stick skillet with non-stick spray and place over medium-high heat.
Add the corn and cook until lightly browned, about 3 minutes.
Add the bell pepper and chorizo; cook until the peppers are tender-crisp, about 4 minutes.
Set aside.
Combine the salsa, chipotle, and cumin in a small bowl.
Spread the mixture evenly over each tortilla.
Scatter the corn and pepper mixture over the tortillas, then sprinkle with the cheese and olives.
Return the tortillas to the oven and bake until the cheese melts, about 4 minutes.
Spray a baking sheet with nonstick spray and lay the tortillas on top.
Bake until the tortillas are crisp, about 10 minutes; set aside.
Meanwhile, spray a medium non-stick skillet with non-stick spray and place over medium-high heat.
Add the corn and cook until lightly browned, about 3 minutes.
Add the bell pepper and chorizo; cook until the peppers are tender-crisp, about 4 minutes.
Set aside.
Combine the salsa, chipotle, and cumin in a small bowl.
Spread the mixture evenly over each tortilla.
Scatter the corn and pepper mixture over the tortillas, then sprinkle with the cheese and olives.
Return the tortillas to the oven and bake until the cheese melts, about 4 minutes.
Chef
