Saturday, February 25, 2012

Mexican Pizzas


We eat a lot of Mexican food - a lot. Generally in the form of tacos and burritos, but every once in a while, we like to mix it up and throw in something new. This is one of the new creations, inspired by Hubs' love for Taco Bell and a recipe I saw on pinterest. The nice thing about this is that it became a quick way to clean out the fridge: leftover chicken from this dish, black beans that were already in our fridge from toddler dinners, cheese, etc. The hardest part of this dish was making the guac.Quick. Easy. Delicious. Customizable. I could green mine up with spinach and Brandon could add extra cheese. Probably not super healthy, but hey, we can't be healthy all the time, right?
Mexican Pizzas
Makes 4 

2 10" flour tortillas
8 tostada shells
1/2 can black beans, drained
1 can  refried beans
1 cup shredded cheddar cheese (pepperjack would be a nice addition)
1 cup cooked chicken, cubed

Additional toppings:
Salsa
Sour cream
Spinach/lettuce
Guac
Hot sauce
Tomatoes

Turn oven on to broil. Warm up beans and meat. Spread a thin layer of warm refried beans on one side of each tostada shell. Top with a little bit of cheese. Cut each flour totrilla into quarters. Put one quarter of the tortilla on top of the tostada and beans. Add more beans and cheese, then another tostada shell. Add another layer of beans, cheese, and top with another quarter of tortilla. Do the same thing for each of the remaining tostada shells.

Once assembled, top with chicken, black beans, and the rest of the cheese. Spread mixture evenly. Carefully place them on a cookie sheet and put them in the preheated oven. Broil for 3-5 minutes, or until cheese is melted and slightly brown.

Serve immediately with your choice of additional toppings.


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