Chorizo-Topped Mexican Pizzas

Bring a zesty flair to chunky salsa with corn and beans and Mexican shredded cheese on this mini chorizo pizza that can be ready to serve in less than 30 minutes.

6 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 20 mins
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Chorizo-Topped Mexican Pizzas
ounces chorizo sausage
cup deli-fresh chunky salsa with corn and beans
Nonstick cooking spray
7 inches flour tortillas
cup shredded Mexican-style four-cheese blend (4 ounces)
avocado, halved, pitted, peeled, and sliced
green onions, chopped
cup snipped fresh cilantro
Lime wedges
  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)
    Per serving:
  • 588 kcal cal.,
  • 41 g fat
  • (15 g sat. fat,
  • 4 g polyunsaturated fat,
  • 16 g monounsatured fat),
  • 75 mg chol.,
  • 1242 mg sodium,
  • 31 g carb.,
  • 6 g fiber,
  • 2 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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