Saturday, October 06, 2007

Mexican Pizza

From Every Day with Rachael Ray November 2007

12oz cheddar cheese, shredded (3C)
4oz monterey jack cheese, shredded (1C)
3 Tbsp EVOO
12 small flour tortillas
3/4 C finely chopped onion
2 15.5oz cans red kidney beans, rinsed
Salt and pepper
1 8oz jar taco sauce
1 4.5oz can chopped green chiles
1 3.5oz pkg cooked chorizo sausage, thinly sliced

Preheat oven to 375. In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
Brush a rimmed baking sheet with 1 tablespoon EVOO. Arrange 6 tortillas on the sheet so that the surface is covered, overlapping as needed. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the tortillas, leaving a 1/2 inch border on all sides; cover with the remaining 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes.
In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until golden-brown, about 10 minutes. Add the beans and 1/4 cup water and mash until the beans are soft and the liquid is absorbed, about 5 minutes. Season with salt and pepper.
Spread the bean mixture over the tortillas, leaving 1/2 inch border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25-30 minutes.

Freeze: Let the pizza cool completely, then slice into serving portions. Wrap in plastic wrap, then aluminum foil and freeze in a resealable plastic storage bag for up to 3 months.
Reheat: Defrost overnight in refrigerator. Bake in a 350 degree oven until the cheese is bubbling, about 15 minutes.

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