Best South Of The Border Pizza Recipes

SOUTH-OF-THE-BORDER ESSENTIALS: MEXICAN PIZZA

South-of-the-Border Essentials: Mexican Pizza image

I wanted to make a Mexican flour tortilla pizza, but I didn't want it to be like every other Mexican flour tortilla pizza... this is what I came up with. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Pork

Time 30m

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
2 Tbsp grapeseed oil, or other non-flavored oil, divided
2 medium flour tortillas
2 slice bacon, diced
3 oz chorizo sausage
3 Tbsp refried beans
2 Tbsp fresh salsa, your favorite brand
2 Tbsp red sauce, your favorite brand
1 oz colby cheese, freshly shredded
1 oz pepper jack cheese, freshly shredded
ADDITIONAL ITEMS
lettuce for garnish
sliced black olive, for garnish

Steps:

1. PREP/PREPARE
2. Chef's Note: This is one of those recipes that everyone likes... When I did a search on Just-a-Pinch, I found dozens of recipes for Mexican pizza; even Taco Bell has a Mexican pizza. So, I played about with the recipe, and I decided that one of the things that makes this recipe great is a flaky tortilla double crust. I tried my own homemade tortillas and they were fine; however, not everyone is going to take the time to make fresh tortillas. So, the goal was to make a flaky crust from store-bought tortillas, and that's exactly what I did.
3. Gather your Ingredients (mise en place).
4. Place 1 tablespoon of the oil into a sauté pan over medium heat.
5. When the oil begins to shimmer, place 1 of the flour tortillas into the pan.
6. Sauté until browned on both sides, about 1 minute per side.
7. Add the second tablespoon of oil and repeat for the second tortilla.
8. Reserve the tortillas.
9. Place the bacon in the sauté pan, over medium heat and cook until browned, about 4 - 6 minutes.
10. Chef's Tip: I like to make the bacon a bit crunchy to give the filling multiple textures.
11. Remove the bacon from the pan and drain on paper towels.
12. Add the chorizo to the pan, and sauté until cooked through, and beginning to brown, about 3 - 5 minutes.
13. Remove from the pan, and drain on paper towels.
14. Chef's Note: While the sausage is cooking, use a wooden spoon to break it into small bits.
15. Place a rack in the middle position, and preheat the oven to 375f (190c).
16. Lay one of the toasted tortillas onto a clean surface.
17. Spread the refried bean over the tortilla in a nice even layer.
18. Spread the salsa over the top of the refried beans.
19. Add the chorizo and bacon.
20. Place the second fried tortilla on top and lightly press down.
21. Spread the red sauce thinly over the top of the second tortilla.
22. Sprinkle the cheese evenly over the top.
23. Bake in the preheated oven, until the cheese melts, about 5 - 7 minutes.
24. PLATE/PRESENT
25. Remove from the oven, garnish with some lettuce and black olives, cut into quarters, and serve while still nice and hot. Enjoy.
26. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER QUICHE

South-of-the-Border Quiche image

"Every holiday we have brunch and that's when I make a quiche," writes Paula Marchesi of Lenhartsville, Pennsylvania. "This is the family's most requested one. When the entire family gets together I have to make several of these, and there are never any leftovers," she adds.

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 2 quiches (6 servings each).

Number Of Ingredients 15

Ingredients

2 unbaked pastry shells (9 inches)
2 teaspoons chili powder
1 teaspoon ground cumin
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
8 large eggs, lightly beaten
2 cups half-and-half cream
2 cans (4 ounces each) chopped green chilies
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
Salsa and sour cream, optional

Steps:

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 410 calories, Fat 28g fat (15g saturated fat), Cholesterol 206mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.