Since I did so well with my Taco Bell Crunch Wrap Supreme makeover, I decided to put my makeover skills to the test on yet another South of the Border favorite — Mexican Pizza. Truth be told, I’ve never had this dish before, because I don’t eat red meat, however Charles tried it long ago and really liked it.
Of course I needed to make some modifications to the recipe, including replacing the ground beef with chicken. I used our Mexican Shredded Chicken, which is a staple around here, but you can use any type of cooked chicken that you have on hand.
And although Charles was somewhat skeptical (we have had some kitchen disasters before) he actually really liked the end product. He did say that I shouldn’t bill it as a Taco Bell Mexican Pizza remake though, because it was different from the original dish. Tasty, but different.
He also said he would like to try it with three corn tortillas, but I’m kind of stuck on the flour ones. We’ll see. It would lower the sodium a bit, so give it a try if that sounds good to you. And let me know how it turns out!
2 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortillas
½ C Mexican Shredded Chicken
½ t taco seasoning
¼ C Mexicali Rose Fat-Free Instant Refried Beans
3 T salsa
2 T diced tomatoes
1 T green onions, chopped
1 T olives
¼ C reduced-fat shredded Mexican cheese
1 T cilantro, chopped
Spray both sides of tortillas with cooking spray and bake at 400 for 7 minutes. Flip over and continue to bake another 5-8 minutes, until crispy.
Combine chicken and taco seasoning mix and microwave for 1 minute.
Stack each pizza by spreading the beans on one tortilla, then adding the chicken and another tortilla on top. Top the second tortilla with the salsa. Sprinkle on the tomatoes, cheese, onions and olives. Bake at 400 for 8-12 minutes, until cheese is melted. Garnish with cilantro. Cut into wedges and serve.
Sodium: 603 mg.