Monday, October 21, 2013

Salsa Verde Mexican Pizza

As a teenager, I remember eating and loving the Taco Bell sensation that was the Mexican Pizza.  These days, Taco Bell has pretty much fallen off our radar, with all the other fast food restaurants, except for the road trips back home to Louisiana. (But if you are in need of a tasty meal there, the Catina Bowls are pretty good.)

I always seem to have leftover tortillas from The Best Steak Fajitas or soft taco night. Looking for new ways to use them, a while back I thought I'd give the ole' Mexican pizza a whirl.  Our family isn't a huge fan of red enchilada sauce.  So you'll find these flavors are a lot like my very popular White Chicken Enchilada Casserole recipe.

You can plan ahead, and marinate your chicken overnight, or a few hours in advance or even while you toast your tortillas, if you choose to do so.

If you are not using hard tostada shells, then you'll want to crisp up your tortillas.  This takes quite a while if you are doing them one at a time.  I would advise using a larger skillet, so that you can do several at once. You want the tortillas to get brown and kind of crispy so that they can support the pizza.

If you can keep your attention focused on all these things going on at once you can toast your tortillas, grill your chicken and make your Refried Black Beans at the same time.

Once the shells, the beans and chicken are done, start putting your pizzas together.

Spread black beans over the corn or wheat tortillas or tostadas and cover with Monterey or pepper jack cheese.

Top with another shell and your salsa verde sauce. I simplified the sauce from my enchilada recipe a bit because this should be one of those quick and easy meals.  Your just going to mix the salsa and sour cream together.

Add sauce to the top shell. Sprinkle chicken on top and another good coat of cheese.

 Place in 400 degree oven for 8-10 minutes.  Allow to cool a little and enjoy!  If you need more than 4 servings, simple double the recipe.

Salsa Verde Mexican Pizza


12-16 ounces Chicken Breasts
1/2 teaspoon Cumin
Ms. Dash Southwest Chipolte Seasoning, enough to coat
juice of a lime, about half
 Refried Black Beans
1 can black beans, rinsed and drained
1 tablespoon olive or coconut oil
1/2 teaspoon ground cuming
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup water

1/4 cup sour cream
3 tablespoons Roasted Salsa Verde, green salsa

8 or more Tortillas or Tostada shells, corn if gluten free 
2-3 cups grated Monterry or pepper jack cheese


1. Marinate chicken for as long as you have, overnight is good but not necessary.  Combine marinade ingredients and stir in chicken cut into strips.  

2.  Cook chicken on grill or in a grill pan for about 5 minutes per side.

3. Pre-heat oven to 400 degrees.

4. Begin toasting tortillas if necessary.  Just want them to get nice and crisp on both sides. Use a large skillet to cook more than one at a time for convenience.

5. Place seasoning for Refried Black Beans in a small pot with oil.  Cook until they begin to become fragrant.  Be sure not to burn!  

6. Add rinsed and drained beans and water to the pot.  Cook until they begin to get soft.  Mash beans with back of spatula or large spoon.  Add water as necessary.

7. Once all the pieces are ready, assemble pizza.  Place refried beans on top of a shell and cover with cheese.  

8. Add another shell and top with sour cream and salsa mixed together.  Add a layer of chicken and finally your choice of cheese.

9. Bake in oven for 8-10 minutes. Serve once cooled enough to handle.

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