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1. To prepare the crispy tortillas, lightly coat both sides of the tortillas with non-stick spray. Fold the edges over to form a rectangle approximately 4” x 7”. Press the tortillas firmly to keep them from unfolding.
2. Place the folded tortillas upside down on a sheet pan lined with parchment paper. Bake in a preheated 350°F convection oven for 4 minutes. Flip the tortillas over and continue to bake for another 4-6 minutes, or until crispy. Hold at room temperature.
3. To build the tortilla pizza, spread 1.25-ounces each of the refried beans on the crispy tortillas, being sure the folded edges are facing up. Top the beans with 2.50-ounces each of the chicken taco meat, and then top that with 0.25-ounce each of the shredded cheese blend. Bake in a preheated 350°F convection oven for 2-3 minutes, or until the cheese is melted.
4. Finish each pizza with 0.50-ounce each of the pickled veggie salad (see recipe) and serve immediately.
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Pickled Veggie Salad
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White onions, sliced 1/8" thick |
1-11/16 oz |
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Green bell peppers, sliced 1/8" thick |
1-11/16 oz |
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Carrots, julienne
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1-11/16 oz |
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Pickling brine (see recipe)
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7 oz |
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1. Place the sliced onions, bell peppers, carrots and pickling brine (see recipe) in a non-reactive container. Be sure that all of the veggies are fully submerged in the liquid. Allow the veggies to marinate overnight.
2. Drain the veggies, discarding the liquid, and reserve for use under refrigeration.
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Pickling Brine
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Rice wine vinegar |
2-7/8 oz |
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Apple cider vinegar |
2-7/8 oz |
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Granulated sugar
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3/4 oz |
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Sweet chile sauce |
7/16 oz |
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Garlic powder |
1 pinch |
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Onion powder
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1 pinch |
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Black pepper, butcher grind
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1 pinch |
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1. Place all of the ingredients in a sauce pot. Bring to a boil over medium high heat.
2. Remove from the stove, and cool down completely. Transfer to a food safe container and reserve for use under refrigeration.
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