Your Life A to Z Recipe: Wednesday, September 25, 2013 Mexican Pizza

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Your Life A to Z Recipe: Wednesday, September 25, 2013

Mexican Pizza

Using a flour tortilla rather than pizza dough makes this easy to create at home and gives a nice crisp crust.  You can make many versions of this – just use your imagination – and whatever is in your refrigerator.  The meat, poultry, or seafood you use as a topping should be cooked, so it’s a good way to use leftovers.

Makes one 12-inch pizza, serves from 2-4


1 tablespoon vegetable oil
1/2 cup thinly sliced onions
1 clove garlic, finely chopped
1 red bell pepper, cut into 1/2-inch dice
1 chicken breast, cut into bite-sized pieces
1/4 teaspoon salt
1 flour tortilla (12-inch)
1 cup grated Asardero cheese
1 cup grated Queso Quesadilla
2 long green chileds, roasted, peeled, seeded, and diced
1/2 of an avocado, peeled, pitted, and thinly sliced
1 tomato, seeded and chopped


Heat a medium skillet over high heat; add vegetable oil; when hot, add onions, garlic, and bell pepper.  Cook, stirring, until onion starts to brown slightly, about 5 minutes.  Add the chicken, sprinkle with salt and continue cooking until chicken is firm (cut a piece to make sure it is no longer pink inside), about 3 minutes more.  Remove skillet from heat.

Preheat broiler.  Put the tortilla on a baking sheet and place under the broiler; cook until the tortilla is toasted on one side, about 1 minute.  Remove baking sheet from the oven and turn the tortilla over.  Spread cheese evenly over the uncooked side; sprinkle diced chiles over cheese. Evenly spoon the chicken/pepper mixture over cheese and return the baking sheet to the broiler.  Cook until the cheese is melted and the edges of the tortilla start to brown, about 2 minutes.  Remove from the oven, arrange avocado and tomato over top, cut into wedges, and serve immediately.