MEXICAN TORTILLA PIZZAS WITH CHORIZO

Mexican Tortilla Pizzas with Chorizo image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
8 ounces fresh chorizo, casings removed, crumbled
4 8-inch flour tortillas
1 16-ounce can refried beans
1 cup shredded Oaxaca or mozzarella cheese (about 4 ounces)
3 ounces mâche lettuce or arugula
1/2 cup fresh cilantro
3 radishes, thinly sliced
1 red jalapeno pepper, sliced (remove seeds for less heat)
Juice of 1 lime
Kosher salt
1 avocado, diced
1/3 cup Mexican crema or sour cream

Steps:

Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned, about 4 minutes. Remove the chorizo to a plate with a slotted spoon. Transfer all but 1 tablespoon of the drippings to a small bowl; stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet). Divide the tortillas between 2 baking sheets and brush the tops with the drippings mixture. Bake until the tortillas are crisp and lightly golden, about 5 minutes.
Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes.
Meanwhile, combine the lettuce, cilantro, radishes, jalapeño and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.

Nutrition Facts : Calories 630, Fat 40 grams, SaturatedFat 13 grams, Cholesterol 70 milligrams, Sodium 970 milligrams, Carbohydrate 42 grams, Fiber 11 grams, Protein 24 grams, Sugar 3 grams