SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chorizo-Topped Mexican Pizzas

Makes: 4 servings
Start to Finish 20 mins
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 (g) 32,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1242,
  • Potassium (mg) 513,
  • calcium (mg) 202,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe