MINI MEXICAN PIZZAS
"One pizza per person is usually sufficient, but larger appetites will require two. This recipe is easily doubled or tripled."
6 small corn tortillas (6 inches each)
1 (16 oz.) can fat-free refried beans
6 tablespoons already-shredded Mexican-style cheese
6 tablespoons frozen corn kernels
1 (4 oz.) can mild chopped green chiles (optional)
OPTIONAL, FOR SERVING:
Salsa
Reduced-fat sour cream
Preheat the oven to 450 degrees F.
Place the tortillas on a 11-by 17-inch baking sheet (the edges may overlap slightly).
Divide the beans evenly among the tortillas. Using a rubber spatula, spread them to within half an inch of the edges. Sprinkle 1 tablespoon cheese and 1 tablespoon corn over each tortilla.
Drain the chiles and divide them evenly over the tortillas.
Bake the tortillas 5 to 6 minutes or until the cheese is melted and the tortillas are steaming. Remove the baking sheet from the oven, and using a wide metal or plastic spatula, transfer each tortilla to a serving plate.
Serve at once, topping with salsa and sour cream at the table, if desired.
Makes 4-6 servings
Source: Minneapolis Star and Tribune, September, 1998 |