Prep Time 5 minutes
Bake Time 5 minutes
Makes 4 servings
|8||(6-inch) corn tortillas|
|1||teaspoon ground cumin|
|1-1/2||cups (6 ounces) reduced-fat Cheddar or mozzarella cheese|
|1||can (about 4 ounces) diced mild green chilies, drained|
|1||cup seeded diced tomatoes|
|1/4||cup chopped fresh cilantro|
- Preheat oven to 475° F.
- Arrange tortillas on large nonstick baking sheet. Sprinkle with cumin. Top with cheese, chilies and tomatoes.
- Bake 5 minutes or until cheese is melted and tortilla edges are golden. Sprinkle cilantro over pizzas before serving.
If a large baking sheet is not available, coat a sheet of foil with nonstick cooking spray and line an oven rack with the foil. Arrange tortillas on foil and bake according to directions.
|Serving Size:||2 tortilla pizzas|
|Calories from Fat||19 %|
|Total Fat||4 g|
|Saturated Fat||2 g|
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