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State of Mexico Dinner, Lunch

Mexican Pizza

With two cheeses, this tortilla pizza is simple to make and very satisfying for a quick breakfast, lunch or snack. The toppings are inspired by the classic Molletes sandwich served in Mexico City. Use store-bought prepared pico de gallo to cut down on prep time.

  • State of Mexico
  • 6 servings
  • ico Difficulty: Moderate
  • 90 mins

With two cheeses, this tortilla pizza is simple to make and very satisfying for a quick breakfast, lunch or snack. The toppings are inspired by the classic Molletes sandwich served in Mexico City. Use store-bought prepared pico de gallo to cut down on prep time.

  • ico Difficulty: Moderate
  • ico 6 servings
  • ico 90 mins
  • ico 430

Ingredients:

6 Guerrero Caseras Soft Taco Flour tortillas
2 tbsp olive oil
1 1/2 cups refried beans
2 cups Oaxaca cheese
1 1/2 cups pico de gallo
1/2 cup crumbled queso fresco

how to make it:

1. Preheat broiler to high. Brush both sides of each tortilla with olive oil; spread refried beans evenly all over tortillas. Sprinkle Oaxaca cheese over top.

2. Heat large cast iron skillet over medium heat; cook 1 tortilla for 2 to 3 minutes or until cheese is melted. Transfer to baking sheet. Repeat with remaining tortillas.

3. Place baking sheet on rack in center of oven; broil for 3 to 4 minutes or until cheese is golden and bubbly.

4. Spoon 1/4 cup pico de gallo on top of each tortilla. Sprinkle queso fresco over top.

Tip: If Oaxaca cheese is unavailable, substitute cotija cheese, Cheddar or Monterey Jack cheese.