MEXICAN PEPPERONI PIZZAS

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Mexican Pepperoni Pizzas image

Try this new twist on pizza; tortillas are a perfect way to make a quick pizza that kids and adults alike will love!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 7

Cooking spray
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
1 can (16 oz) Old El Paso™ refried black beans
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 chipotle chile in adobo sauce, finely chopped, and 1 teaspoon adobo sauce (from 7-oz can), if desired
40 slices turkey pepperoni or pepperoni (from 6- or 7-oz package )
1 1/2 cups finely shredded Mexican cheese blend (6 oz)

Steps:

  • Heat oven to 425°F. Spray 2 cookie sheets with cooking spray. Spray both sides of tortillas; place on cookie sheets. Bake about 3 minutes or until bottoms are slightly crisp; turn tortillas, and rotate pans. Bake 2 to 3 minutes longer or until bottoms are slightly crisp (tortillas will continue to crisp upon cooling). Remove tortillas to cooling rack; let cool. Reduce oven temperature to 350°F.
  • Meanwhile, in medium bowl, mix refried beans, salsa, chipotle chile and sauce.
  • Spread refried bean mixture (about 3 tablespoons) on each cooled tortilla to within 1/2 inch of edge. Top with pepperoni slices (3 per tortilla) and cheese.
  • Bake uncovered 6 to 7 minutes or until heated through and cheese is melted. Cut into wedges.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 0 g, TransFat 1 g

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