I was wanting to fix an easy weekend lunch and came across this recipe for Mexican Pizzas that I had starred in my google reader from Good Eats ‘n Sweet Treats. They sounded super delicious and super easy….and they were!! These really took no time at all and Adam said he wants to have them again very soon because they were so tasty. I used chicken instead of ground beef and made a couple of other slight changes, but otherwise followed the recipe. My chicken version is below. Also, the mojo marinade that I use is a bottled marinade that can be found in the ethnic foods aisle in most grocery stores (have found it at wal-mart, publix, etc.).
Source: Good Eats ‘n Sweet Treats
1 1/2 to 2 cups chicken breast, shredded (I used a precooked rotisserie chicken)
1 tbsp taco seasoning, recipe below
1/4 cup mojo marinade (or water)
4 flour tortillas (10 inch)
2 tbsp chopped cilantro
1/2 can (8 ounces) refried beans
1 cup diced tomatoes
1/2 cup taco sauce
1 cup 2% Mexican Blend shredded cheese
Preheat oven to 350 degrees.
Place cooked chicken in a skillet over medium heat. Add the taco seasoning and mojo marinade (or water). Continue to cook over medium heat for a few minutes, stirring often.
Spray both sides of each tortilla with cooking spray and then place them on the middle rack of your oven. Bake for approximately 6 minutes, turning them half way through. The tortillas should be golden brown and crispy, but watch them closely because they will go from golden to burnt in a matter of seconds. (They may puff up slightly in the oven – you can prevent this by poking them a few times with a knife every few minutes in the oven.)
After you remove the tortillas from the oven, increase the oven temperature to 400 degrees. Place the refried beans in a small bowl and heat them for 30-60 seconds in the microwave.
Assembling the pizzas:
Spread 1/2 cup beans, then 1 cup of seasoned chicken on the first tortilla.
Top with the second tortilla. Top the second tortilla with 1/4 cup taco sauce. Layer with 1/2 cup diced tomatoes, then 1/2 cup cheese and cliantro.
Bake for 5 minutes. Cut each pizza into four “slices” using a knife or pizza cutter.
Source: Amber’s Delectable Delights via Good Eats and Sweet Treats
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp ground red pepper
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
Mix together all ingredients and store in airtight container. Use within 6 months for best flavor.
Yield: 2 2/3 tablespoons (2 tbsp + 2 tsp)