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Sunday, October 13 2013

A zesty flair to chunky salsa with corn and beans and Mexican shredded cheese on this mini chorizo pizza that can be ready to serve in less than 30 minutes.



Chorizo-Topped Mexican Pizzas
Recipe from 
Servings: 4
Total Time: 20 mins
  • 8    ounces   chorizo sausage
  • 1    cup   deli-fresh chunky salsa with corn and beans
  •     Nonstick cooking spray
  • 4    7 - 8 inches   flour tortillas
  • 1    cup   shredded Mexican-style four-cheese blend (4 ounces)
  • 1      avocado, halved, pitted, peeled, and sliced
  • 4      green onions, chopped
  • 1/4   cup   snipped fresh cilantro
  •     Lime wedges
Preheat broiler. In a large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in a colander. In a small saucepan heat salsa over medium heat until heated through.
Lightly coat a large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth of the cheese. Broil 3 to 4 inches from heat for 2 to 3 minutes until cheese is melted. Top each pizza with one-fourth of the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges.

nutrition information
Per Serving: cal. (kcal) 588, Fat, total (g) 41, chol. (mg) 75, sat. fat (g) 15, carb. (g) 31, Monosaturated fat (g) 16, Polyunsaturated fat (g) 4, fiber (g) 6, sugar (g) 2, pro. (g) 24, vit. A (IU) 97, vit. C (mg) 13, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1242, Potassium (mg) 513, calcium (mg) 202, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie
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