Tortilla Pizza
Tortilla "Pizza"
Prep and Cook Time 19 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 1 | can (10 ounces) chunk white chicken in water, drained |
| 1 | can (about 14 ounces) Mexican-style stewed tomatoes, drained |
| 1 | green onion, minced |
| 2 | teaspoons ground cumin, divided |
| 1/2 | teaspoon garlic powder |
| 1 | cup fat-free refried beans |
| 1/4 | cup chopped fresh cilantro, divided |
| 2 | large or 4 small flour tortillas |
| 1 | cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers |
PREPARATION:
- Preheat broiler. Combine chicken and tomatoes in medium bowl. Add green onion, 1 teaspoon cumin and garlic powder. Mix well; set aside.
- Mix refried beans, remaining 1 teaspoon cumin and 2 tablespoons cilantro in small bowl. Set aside.
- Place tortillas on baking sheet. Broil 30 seconds to 1 minute per side or until crisp but not browned. Remove from oven. Decrease oven temperature to 400°F. Spread each tortilla evenly with bean mixture. Spoon chicken mixture over beans; top with cheese. Bake 5 minutes.
- Reset oven temperature to broil. Broil tortillas 2 to 3 minutes or until cheese melts. Do not let tortilla edges burn. Remove from oven; top with remaining cilantro. Serve immediately. (If using large tortillas, cut each in half.)
Serving Suggestion
Serve with a green salad tossed with avocado pieces and a lemon vinaigrette.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Sodium | 913 mg |
| Protein | 25 g |
| Fiber | 3 g |
| Carbohydrate | 21 g |
| Cholesterol | 69 mg |
| Saturated Fat | 8 g |
| Total Fat | 16 g |
| Calories from Fat | 44 % |
| Calories | 339 |
DIETARY EXCHANGE:
| Meat | 3 |
| Vegetable | 1 |
| Starch | 1 |
| Fat | 2 |
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