Roasted Corn And Chorizo Tortilla Pizzas
|Whole wheat tortillas||4 (7 Inch)|
|Frozen corn kernels||1 Cup (16 tbs), thawed|
|Bell pepper||1⁄2 Large, seeded and cut into 2 inch long strips|
|Chopped low fat chorizo sausage||1⁄4 Cup (4 tbs)|
|Fat free salsa||3⁄4 Cup (12 tbs), drained (Jarred)|
|Minced chipotle en adobo||1 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Shredded reduced fat mexican cheese blend||3⁄4 Cup (12 tbs)|
|Sliced black olives||1⁄4 Cup (4 tbs), sliced|
Preheat the oven to 350°F.
Spray a baking sheet with nonstick spray and lay the tortillas on top.
Bake until the tortillas are crisp, about 10 minutes; set aside.
Meanwhile, spray a medium non-stick skillet with non-stick spray and place over medium-high heat.
Add the corn and cook until lightly browned, about 3 minutes.
Add the bell pepper and chorizo; cook until the peppers are tender-crisp, about 4 minutes.
Combine the salsa, chipotle, and cumin in a small bowl.
Spread the mixture evenly over each tortilla.
Scatter the corn and pepper mixture over the tortillas, then sprinkle with the cheese and olives.
Return the tortillas to the oven and bake until the cheese melts, about 4 minutes.