Saturday, September 28, 2013

Mexicali Pizza - Outdoor Wednesday

Mexicali Pizza before and after baking.

I originally put this recipe together for my Texas grandsons. I wanted something that they could make by themselves for a quick lunch or light supper. We were so busy last summer that they never got to try them, but somewhere along the line the pizzas became a go-to recipe for our dinner on those nights when the clock winds down before the day has ended. They take 10 minutes to assemble and another 10 minutes to bake. Everything needed to make them can be found in most pantries. I've deliberately kept them meat free, and will leave any additional toppings to your imagination. You can also use low-fat refried beans without changing the nature of the "pies". While I make them with flour tortillas, there's no reason a pizza crust can't be used. We like a little heat with our meals, so I use a spicy salsa and Pepper Jack cheese. If you prefer your food less spicy, use a mild salsa and a bag of pre-shredded Mexican cheese. Toppings can include olives, tomatoes, scallions and cilantro. I've tried to keep this a recipe a canvas that you can paint as you choose. I think you'll like this. Here's the recipe.

Mexicali Pizza


2 8-inch flour tortillas

Cooking spray

1 can (16-oz.) traditional Mexican refried beans

1 cup medium thick and chunky salsa

2 cups shredded Mexican cheese blend or a mix of shredded Colby and Pepper Jack cheese

3 tablespoons chopped cilantro or other toppings of your choice


1) Preheat oven to 400 degrees F. Spray a large baking pan with cooking spray. Set aside.

2) Warm refried beans in a microwavable bowl for 1 minute on High power. Carefully spread beans over tortillas. Top with salsa and cheese. Bake for 10 to 14 minutes, or until tortillas are lightly browned and cheese melted.. Sprinkle with toppins of your choice while the pizzas are warm. Carefully move to serving plates. Yield: 2 small pies.

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