TalkBaja.com » Baja Mexico Forums » Baja Kitchen & Bar Recipes

Of course you can substitute or add any meat you choose or even eliminate the meat all together if you want a veggie pizza. I have tried many variations and this is one of my favorites!!!

Homemade Mexican Pizza with Chicken

Ingredients:
4 boneless, skinless chicken breast
12 medium size flour tortillas
1 tbsp. creole seasoning
1 tbsp. chile powder
1 tbsp. Mexican oregano
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. salt
1 lemon, zested, juiced
1 lime, zested, juiced
3 tbsp. extra virgin olive oil
2 c. jack cheese, grated
2 c. sharp cheddar, grated
Diced black olives
Cooking grease

Salsa
1 tomato seeded
1 jalapeno, seeded
1/2 red onion - minced
Pepper
Salt
Lime juice
Cilantro

Guacamole
Use half of the salsa
1 whole avocado - mash and mix
Touch of lime juice
Sour cream
Green onions
Refried beans
1 cup enchilada sauce

Directions:

Slice boneless skinless chicken breast into cutlets. Place cutlets in a large bowl, add all spices, lemon and lime zest and juice. Add 1 tablespoon of extra virgin olive oil and mix well. Marinate in the refrigerator for about 30 minutes.

In a hot grill pan add olive oil and grill chicken for about 4-5 minutes on each side until no longer pink. Allow chicken to rest for 5 minutes before slicing.

Lightly fry tortilla shells in cooking grease about 1-2 minutes per side, drain and set aside.

Heat oven to 425 degrees

Assemble by placing about 2 tablespoons of beans on bottom shell, top with 2 tablespoons of enchiladas sauce, add about 1/2 cup diced chicken, 1/2 cup of cheese, top with second shell, add 2 tablespoons of sauce, more chicken if desired, diced olives, more cheese and a little salsa. Bake for about 3-5 minutes, until cheese, melts, top with sour cream, guacamole, salsa, green onions, salsa and enjoy!

PS - If you're like me you can add some salsa verde too!!!

Super noice! Looks fantastico!

Originally Posted by Doc Rey

Super noice! Looks fantastico!

It is, trust me! We have a couple of neighbors here who tell me that they are "open" to lunch/dinner invites anytime we make this yummy pizza!

Originally Posted by BajaGringo

It is, trust me! We have a couple of neighbors here who tell me that they are "open" to lunch/dinner invites anytime we make this yummy pizza!

Looks like a great tostada to me.

How do you make tortilla shells?

Originally Posted by DENNIS

How do you make tortilla shells?

That is what I call crispy, fried flour tortillas. I have seen them referred to by the same name elsewhere but I agree that just doesn't sound completely right. Maybe we should just call them what they are; fried tortillas - but I suppose some will think that would be chips???

Originally Posted by BajaGringo

That is what I call crispy, fried flour tortillas. I have seen them referred to by the same name elsewhere but I agree that just doesn't sound completely right. Maybe we should just call them what they are; fried tortillas - but I suppose some will think that would be chips???

Thanks, Ron. Flour tortillas just don't fry well. Maybe I'll try to make a tortilla with half and half, flour and masa harina, along with the sourdough tortillas I'm working on now.

I bet commercial producers use some kind of wire basket to drape the flour tortillas over put them in and deep-fry them.

Ahem...

Taco Basket: Restaurant Catering | eBay

taco salad deep-fry basket - Google Search

Originally Posted by DENNIS

Thanks, Ron. Flour tortillas just don't fry well. Maybe I'll try to make a tortilla with half and half, flour and masa harina, along with the sourdough tortillas I'm working on now.

To fry the tortillas the grease has to be really hot and not too thick - maybe 1/16" in the pan. Avoid the temptation to want to flip them over too quickly...

Originally Posted by Marty Cortez

I bet commercial producers use some kind of wire basket to drape the flour tortillas over put them in and deep-fry them.

Ahem...

Taco Basket: Restaurant Catering | eBay

taco salad deep-fry basket - Google Search

Showoff...

Originally Posted by Marty Cortez

I bet commercial producers use some kind of wire basket to drape the flour tortillas over put them in and deep-fry them.

I've used those for corn tortillas. With flour, there's just that split second when the go from manageable to flakey.
I'm thinking, quickly fried in a thin layer of oil. [maybe baked???]
Oh well......another problem to be solved.

Originally Posted by DENNIS

I've used those for corn tortillas. With flour, there's just that split second when the go from manageable to flakey.
I'm thinking, quickly fried in a thin layer of oil. [maybe baked???]
Oh well......another problem to be solved.

Like I mentioned below - the key is having the oil hot enough and a thin layer of oil - 1/16" in the pan at most. The end result is definitely worth it. Like a Chicago thin crust pizza...

Originally Posted by BajaGringo

Like I mentioned below - the key is having the oil hot enough and a thin layer of oil - 1/16" in the pan at most. The end result is definitely worth it. Like a Chicago thin crust pizza...

I'll work on it. Thanks.