This is a great way to prepare quick meals in less than 30 minutes. This takes 25 minutes to cook and 5 minutes to make. It makes 4 servings. Home cooking with Pitas are endless ways to add variety to your weekly menu.
Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned, about 4 minutes. Remove the chorizo to a plate with a slotted spoon. Transfer all but 1 tablespoon of the drippings to a small bowl; stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet). Divide the tortillas between 2 baking sheets and brush the tops with the drippings mixture. Bake until the tortillas are crisp and lightly golden, about 5 minutes.
Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes.
Meanwhile, combine the lettuce, cilantro, radishes, jalapeño and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.
Photograph by Antonis Achilleos
Nutritional Guidelines (per serving) | |
---|---|
Calories | 564 |
Total Fat | 35 g |
Saturated Fat | 9 g |
Cholesterol | 131 mg |
Sodium | 798 mg |
Carbohydrates | 46 g |
Dietary Fiber | 3 g |
Protein | 18 g |
“Recipe repost from The Food Network Magazine”
Repost from https://www.foodnetwork.com/recipes/food-network-kitchen/mexican-tortilla-pizzas-with-chorizo-3562018