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Recipes

Crispy Mexican Tortilla Pizza

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Zesty red-chile seasoned chicken taco meat layered on a crispy, oven baked whole-grain tortilla with refried beans and shredded Mexican cheese blend – topped with fresh pickled veggie salad.
Ingredient Quantity Method
10 each 
Refried beans, fat-free 12-1/2 oz 

Chicken Taco Meat (#19957-328)

25 oz 
Shredded Mexican cheese blend, reduced fat 2-1/2 oz 
Pickled Veggie Salad (see recipe) 5 oz 

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.

Pickled Veggie Salad
White onions, sliced 1/8" thick 1-11/16 oz 
Green bell peppers, sliced 1/8" thick 1-11/16 oz 
Carrots, julienne 1-11/16 oz 
Pickling brine (see recipe) 7 oz 

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.

Pickling Brine
Rice wine vinegar 2-7/8 oz 
Apple cider vinegar 2-7/8 oz 
Granulated sugar 3/4 oz 
Sweet chile sauce 7/16 oz 
Garlic powder 1 pinch 
Onion powder 1 pinch 
Black pepper, butcher grind 1 pinch 

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.

Nutrition Facts

  • Serving Size: 1 (169g)
  • Servings Per Container: 10
  • Amount Per Serving
  • Calories 350            Calories from Fat 120

% Daily Value*

  • 20 % Total Fat 13 g
    • 20 % Saturated Fat 4 g
  • 20 %Cholesterol 60 mg
  • 31 %Sodium 740 mg
  • 10 %Total Carbohydrate 31
  • Vitamin C 15 %
    Vitamin A 20 %
    Iron 15 %
    Calcium 15 %

* Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.