Chorizo-Topped Mexican Pizzas
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Bring a zesty flair to chunky salsa with corn and beans and Mexican shredded cheese on this mini chorizo pizza that can be ready to serve in less than 30 minutes.
Ingredients
- 8 oz. chorizo sausage
- 1 cup deli-fresh chunky salsa with corn and beans
- Nonstick cooking spray
- 4 7 - to 8-inch flour tortillas
- 1 cup shredded Mexican cheese blend (4 oz.)
- 1 avocado, halved, pitted, peeled and sliced
- 4 green onions, chopped
- 1/4 cup snipped fresh cilantro
- Lime wedges
- Preheat broiler. In large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in colander. In small saucepan heat salsa over medium heat until heated through.
- Lightly coat large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth the cheese. Broil 3 to 4 inches from heat 2 to 3 minutes, until cheese is melted. Top each pizza with one-fourth the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges. Makes 4 servings.
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