When you think about it, a Mexican pizza is really a gigantic, circular nacho. The two main components of nachos — crispy tortillas and melted cheese — are present in Mexican pizzas.
This recipe came out of my desire to use Spanish chorizo in one of my nacho experiments. Since the chorizo resembles pepperoni, I invented these pizza-like nachos. The "sauce" is a red-bean puree mixed with sautéed onion, garlic, and green chilies. These were quite tasty, next time I'm serving them with sour cream! To take a look at how I made them, read more.
1 tablespoon olive oil
1/4 onion, finely diced
2 cloves garlic, minced
1 can red kidney beans
2 tablespoons cilantro
1/2 cup taco sauce
2 jarred green chilies, finely chopped
1/2 cup pepper jack cheese
1/2 cup extra sharp cheddar
8-10 thin slices Spanish chorizo
- Heat the oil in a large saute pan, over medium-low heat. Saute the onion and garlic until fragrant and soft, about 8 minutes.
- Preheat the oven to 375°F.
- In the bowl of a food processor, combine the beans, cilantro, and taco sauce. Blend to make a thick, puree-like sauce.
- Add bean puree to the onions and garlic, stirring to combine.
- Add the green chilies to the sauce and reduce the heat to low. Simmer the sauce lightly for about 10 minutes.
- Meanwhile, place the tortillas on a foil-lined baking sheet. Bake in the oven until crisp, 12 minutes.
- Remove the tortillas from the oven and turn the oven to Broil.
- Spread a layer of sauce on one of the tortillas. Top with 1/4 cup of the pepper jack and cheddar cheese.
- Place the other tortilla on top, pressing down gently to flatten.
- Spread another layer of sauce on top of this tortilla. Top with cheese, chorizo slices, and more cheese.
- Broil in the middle to lower half of the oven for 5 minutes, until the cheese is melted and brown, and the chorizo is warmed through.
- Carefully slice into wedges and enjoy!
Makes 1 small pizza.
- Finger Foods, Appetizers