Hold onto your hats! This mini pizza has a not-so-mini kick to it.
Thin crust…kick of enchilada sauce…melted mozzarella…topped with my mama’s homemade salsa…
Is that drool?
Ever since the Mr. and I created this delicious meal on Sunday night, I haven’t been able to stop thinking about it. All I know is that you better go get all of the ingredients and make these tonight. I’m not kidding. Go. You won’t be sorry.
Mini Mexican Pizza*
1 small Mission Carb Balance Whole Wheat Tortilla (80 calories)
2 TB fat free refried beans
2 TB Green Chile Enchilada Sauce
3 oz cooked chicken
1 TB diced green chiles
2 TB mozzarella cheese
2 TB salsa
Cook chicken and slice thin. In a small blender, mix the fat free refried beans and enchilada sauce. After blended, spread over the tortilla. Layer on chicken, diced green chiles and cheese. Bake in oven on 425 degrees for 10 minutes or until slightly brown. Remove from oven and top with 2 TB of salsa. Slice up into pizza triangles and enjoy.
Serving size: 1 pizza
*for a larger “manly” size, increase amounts. 2 tortillas, 3 TB refried beans, 3 TB green chile enchilada sauce, 5 oz cooked chicken, 2 TB diced green chiles, 4 TB mozzarella cheese, 4 TB salsa. He can thank you later.