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Chorizo-Topped Mexican Pizzas
Ingredients
- 8 ounces chorizo sausage
- 1 cup deli-fresh chunky salsa with corn and beans
- Nonstick cooking spray
- 4 7 - 8 inches flour tortillas
- 1 cup shredded Mexican-style four-cheese blend (4 ounces)
- 1 avocado, halved, pitted, peeled, and sliced
- 4 green onions, chopped
- 1/4 cup snipped fresh cilantro
- Lime wedges
Directions
1. Preheat broiler. In a large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in a colander. In a small saucepan heat salsa over medium heat until heated through.
2. Lightly coat a large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth of the cheese. Broil 3 to 4 inches from heat for 2 to 3 minutes until cheese is melted. Top each pizza with one-fourth of the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges.
Nutrition Facts
(Chorizo-Topped Mexican Pizzas)
- Servings Per Recipe 4,
- cal. (kcal) 588,
- Fat, total (g) 41,
- chol. (mg) 75,
- sat. fat (g) 15,
- carb. (g) 31,
- Monosaturated fat (g) 16,
- Polyunsaturated fat (g) 4,
- fiber (g) 6,
- sugar (g) 2,
- pro. (g) 24,
- vit. A (IU) 97,
- vit. C (mg) 13,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1242,
- Potassium (mg) 513,
- calcium (mg) 202,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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