Mexican Pizza


Easy dinner number three!  Best part is, I didn’t have to take the time or spend the money going to the store to have a delicious dinner.   All I had to do was whip the chicken cheese mixture left from my Green Chili Enchiladas out of the freezer to defrost.  It doesn’t get much easier then that.  With prep and cook time of about seven minutes, I was eating a healthy and delicious dinner in no time.

Mexican Pizza
Serves 4

4 whole-wheat tortillas
8 TBS Salsa Verde
Chicken cheese mixture
4 TBS Monterey cheese, shredded

Set oven to broil.  Cover a cookie sheet with tin foil and coat tin foil with non-stick cooking spray.

Put two of the tortillas on the tin foil.  Spread 2 TBS salsa on each tortilla.

Spread a ¼ of the chicken cheese mixture on top of the tortillas and 1 TBS cheese.

Broil for 4½ minutes.  Remove to plate.  Repeat with remaining two tortillas. Recipe in print-friendly format


About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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