Mexican Pizza With Chorizo Monterey Jack Cheese And Sun Dried Tomatoes Recipe
Servings: 12
Ingredients
- Tortillas form the crust of these layered pizzas, that are an irresistible hors d'oeuvre. Pour sangria throughout the party.
- 2 ounce sun-dry tomatoes (don't use oil-packed)
- 4 Tbsp. plus 2 tsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 3/4 lb pork chorizo, casings removed
- 1 x garlic clove, chopped
- 4 x 9 inch flour tortillas
- 1 1/2 c. grated Monterey Jack cheese
- 4 tsp pine nuts, toasted
- 2 tsp dry oregano
- 1 x poblano chili,* sliced into 12 rings
Directions
- *A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
- Place tomatoes in medium bowl. Add in sufficient boiling water to cover; steep till soft, about 15 min. Drain tomatoes. Slice tomatoes into matchstick-size strips and place in small bowl. Add in 2 Tbsp. oil and vinegar; toss to coat.
- Season to taste with salt and pepper. (Tomatoes can be prepared 1 day ahead.
- Cover and let stand at room temperature.)
- Line baking pan with paper towels. Cook chorizo in large nonstick skillet over medium heat till brown, crumbling with back of fork, about 10 min.
- Using slotted spoon, transfer chorizo to prepared baking pan to drain.
- Preheat oven to 350 F. Lightly oil baking sheet. Drain tomatoes, reserving vinaigrette. Sprinkle garlic over 2 tortillas. Sprinkle 1/4 of cheese, 1/4 of chorizo, 1/4 of sun-dry tomatoes, 1 tsp. pine nuts and 1 tsp. oregano atop each. Place remaining 2 tortillas atop pizzas. Heat 1 Tbsp. plus 1 tsp. oil in large skillet over medium heat. Place 1 pizza in skillet and cook till golden on bottom, about 4 min. Turn pizza, bottom side up, onto prepared baking sheet. Repeat with remaining oil and pizza.
- Sprinkle remaining cheese, chorizo and sun-dry tomatoes equally atop pizzas. Place 6 poblano chili rings atop each pizza. Brush reserved vinaigrette over chili rings. Sprinkle remaining 2 tsp. pine nuts over pizzas. Bake pizzas till bottoms are brown and cheese melts, about 10 min. Transfer pizzas tocutting board. Cut each pizza into 12 wedges and serve.
- Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 243 | |
| Calories from Fat 183 | 75% |
| Total Fat 20.47g | 26% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 526mg | 22% |
| Potassium 297mg | 8% |
| Total Carbs 3.99g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.28g | 2% |
| Protein 11.1g | 18% |
