de Mayo Recipe: Mexican Tortilla "Pizza"
By FBWorld Team
de Mayo is coming, and if you're going to celebrate in
style, then you'll need simple, but still tasty Mexican
What a fun recipe! It's crispy, cheesy and vegetarian,
but feel free to add some ground beef or chicken for a
meat lovers' treat!
by: Emily Wilson
3 tbls. Fresh Lime Juice
1/2 cup Green Onions
2 Roma Tomatoes
1 1/2 cups Iceberg Lettuce
2 cups Shredded Cheddar Cheese
2 cups Monterey Jack Cheese
3/4 cup Sour Cream
1/3 cup Sliced Black Olives
1 (14 ounce each) Canned Refried Black Beans
1/2 Enchilada Sauce
2 tspn. Chili powder
1 tspn. Garlic Powder
1/2 tspn. Cumin
1 tspn Paprika
1/2 cup Vegetable Oil
8" Flour Tortillas (8)
1. Cut the root end off the head of lettuce.
Stand upright on this flat end and cut in half down the
center. Remove the core from 1 half, lay it flat and slice
crosswise into long strips. Cut strips into 1/2 inch pieces
to measure the indicated amount.
Cut the ends off the green onions and peel away any loose
or damaged outer layers. Rinse under cold water and dry
thoroughly. Thinly slice the green onions to measure the
Core the tomatoes and cut into 1/4 inch dice.
In a medium mixing bowl, combine sour cream, chili powder,
cumin, paprika, garlic powder and lime juice. Season with
salt, then refrigerate until ready to use.
1. Heat a medium saute pan over medium
heat. Pour in vegetable oil so the bottom of the pan is
covered in an even layer, then let warm.
Set a baking rack on top of a sheet pan, then set near
the stove for the cooked tortillas.
Once oil is warm, add a tortilla. Oil should sizzle when
tortilla is added. Press the tortilla down with a spatula
as it cooks, flattening any bubbles that form. Once edges
turn golden brown, flip and cook until the other side
is also golden brown and tortilla is crispy, about 1-2
minutes total. Transfer cooked tortilla to baking rack
and sprinkle with salt while warm. Repeat with all tortillas.
If oil seems too hot, remove pan from heat for a few minutes
to let cool in between batches.
Preheat the broiler on high.
To build the "pizzas," place half the tortillas
on a clean sheet pan. Spread an even layer of refried
black beans on top of each one, being careful not to crack
the crispy tortilla. Scatter 2 tablespoons of tomatoes
and 2 tablespoons of green onion over the black beans.
Spread the sour cream mixture over the remaining tortillas,
being careful not to crack the tortillas. Flip these over
and place on top of the tortillas with black beans, green
onion and tomatoes.
Spread enchilada sauce evenly over the top of each Mexican
tortilla pizza. Also sprinkle cheddar cheese and Monterey
Jack cheese over the top, and divide the black olives
and remaining green onion over the cheese.
Place the tortilla pizzas under the preheated broiler
and cook until the cheese is melted, about 3-5 minutes.
After pizzas are out of the broiler, scatter the chopped
lettuce evenly over the top of each, then cut into quarters.
Transfer the Mexican tortilla "pizzas" to each
dinner plate and serve warm.