And then I remembered my friend Charisse talking about how she made quesadillas in the oven by smearing refried beans on them and adding toppings. ::ding:: Why not make a Mexican style cracker pizza? I had leftover taco meat, and I had both flour and corn tortillas in the refrigerator, so I tried both. We liked the flour better, but I think that's just personal preference. (I also used the smaller 6-inch tortillas, just because that's what I already had.) 1-2 Tablespoons refried beans, some taco meat, and some cheese. Bake. Done. YUM!
I think the only thing I'll do differently next time is preheat my pizza stone and bake them on that (italian or mexican version!) like Steph of PlainChicken did. I think that will help get the centers crisp in addition to the edges. Still, yummy, simple, quick, easy. My favorite!
Cracker PizzaCurrently feeling: ready to pizza-fy everything!
from PlainChicken.com
1 Large Tortilla
3 Tbsp pizza sauce
1/3 cup mozzarella cheese
toppings of your choice - pepperoni, mushrooms, sausage, peppers
Preheat your oven to 425F. (I preheat my pizza stone in the oven.)
Spread pizza sauce on the tortilla - spread to the edge of the tortilla. Top with cheese and toppings. Place on cookie sheet or preheated pizza stone. Bake for 10 minutes, or until cheese is melted and bubbly.
They look great! I love these pizzas too!
ReplyDeleteBeautiful photos!