The Tortilla Pizza Face-Off Part II


The last of the Tortilla Pizzas are baking in my oven, and they look spectacular! I think scallions and tomatoes are the perfect toppings for these little gems, and they toasted up very nicely. I am even considering eating one for breakfast tomorrow morning so I don't have to wait til dinnertime to enjoy them! 

Of course, I always end up tweaking the recipe a little bit when I'm making it, mostly if I'm missing ingredients. This time, I left out the chopped onion that was meant to be mixed into the refried beans. Since I only used about half of the refried beans in the can, I'm glad I skipped that step. 
Also, since the recipe makes so many servings, I'm testing the stability of the pizzas in the freezer and in the fridge. I'm always looking for new delicious leftover foods!

Honey What's Cooking? Mexican Tortilla PizzaNumber of Servings: 4 
Serving Size: 1 pizza
Ingredients
Non-stick cooking spray
8 small yellow corn tortillas
1/2 can refried beans
1/4 cup water
1 tsp paprika
1 tsp taco seasoning
1 bunch scallions, chopped
1 tomato, chopped
1 cup Mexican Cheese Blend
Salsa

Directions
1. Preheat the oven at 400 degrees.
2. Line a tray with foil.
3. Place 2 tortillas on a flat surface and lightly spray/brush both sides of the tortilla with non-stick cooking spray
4. Place both tortillas on the foil tray.
5. Once the oven preheats, place the tortillas in the oven for 10 minutes – 5 minutes on each side
6. Empty the contents of the refried beans into a small pot.
7. Add a 1/4 cup of water.
8. Place the pot over a stove on low-heat.
9. Add the seasonings paprika and and taco seasoning.
10. Mix the beans. Wait a couple minutes and once heated thru, turn off the stove.
11. In the meantime, chop the veggies.
12. Check on the tortillas. DON’T TURN OFF THE STOVE. See how they are crispy once baked.
13. Spread a couple dollops of beans over the tortilla.
14. Top off with a thin layer of salsa.
15. Place the second piece of tortilla on top.
16. Spread salsa again – very little.
17. Top with scallions and tomatoes.
18. Top with cheese, make sure you get the sides.
19. Using a flat ladle place the Mexican Tortilla Pizza on the foiled tray.
20. Into the oven for 15-20 minutes, until the edges are slightly browned

Allergens: Soy & Wheat (Tortilla), Milk
Nutrition (1 pizza): 350 calories, 13 g fat, 7 g saturated fat, 27 mg cholesterol, 823 mg sodium, 254 ,g potassium, 5 g fiber, 1 g sugar, 16 g protein, 15% vitamin A, 15% vitamin C, 27% calcium, 20% iron, 23% folate, 17% manganese, 12% niacin, 22% phosphorous, 18% riboflavin, 25% selenium, 22% thiamin


Comments

Post a Comment

Popular posts from this blog

Image
In my search for easy recipes, I ended up on quite a few emailing lists - Better Homes & Gardens, Food Network, Tastebook all have the privilege of spamming me. At work today, I was browsing through recipes for "Crisp Summer Salads" and I was shocked at what passed for a salad. The first "salad" - The Layered Spinach and Pot Sticker Salad - on the list included potstickers, strawberries and strawberry jam as ingredients. Then to add insult to injury, they tell you to whip up a recipe of " Spiced Chips ". As is frozen chicken pot stickers weren't unhealthy enough. It isn't a salad just because it has spinach! Next is the Southern Cobb Salad , and to it's credit, it looks like a salad. However, I don't even want to think about what constitutes the " cheese dressing ". I'm terribly confused by the Smoked Salmon and Melon Salad . I guess it counts as fruit salad, but why I would mix salmon with cantaloupe, honeydew and blueber...
Read more

Eat This Not That Part I

Image
I recently saw a copy of the book, Eat This Not That , and I thought it was a cool idea, so I am starting my own version with products I use at home rather than at restaurants. First on my list is Eat ReddiWhip not Cool Whip. Cool whip is delicious, especially when frozen, but it was not until I bought some for myself to go with strawberries that I realized how horribly fake it is. According to Dietfacts.com, they include: INGREDIENTS:WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, MODIFIED FOOD STARCH, XANTHAN AND GUAR GUMS, POLYSORBATE 60, POLYSORBATE 65, SORBITAN MONOSTEARATE, SODIUM HYDROXIDE, BETA CAROTENE (COLOR). So, they don't actually have any milk in them, they have less than 2% of one milk derivative and a bunch of additives to maintain freshness and composition. We all know hydrogenated oils and high fructose corn syrup are bad for us, an...
Read more
Image
As promised, here is a picture of the squash risotto recipe. I have started to get into uncharted territory with this recipe, but I invited over my good friend who makes butternut squash all the time. What really threw me off about this recipe was that even though we halved the recipe, we still needed a lot of broth to cook the risotto. We used all 2 cups of the broth plus some cooking wine, and still the risotto was burning and sticking to the bottom of the pan. I think this is one recipe that cannot be cut in half, or else you can't skimp on the broth. Instead of mixing in the parmesan cheese, we sprinkled it on top at the table, and it really had a big impact on the flavor. For dessert, we had more butternut squash with cinnamon, sugar and nutmeg - yum!
Read more