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Roasted Corn And Chorizo Tortilla Pizzas

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  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.
Set aside.
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.

Recipe Summary

Main Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1333 Calories from Fat 515

% Daily Value*

Total Fat 59 g90%

Saturated Fat 26.5 g132.4%

Trans Fat 0 g

Cholesterol 149.1 mg49.7%

Sodium 2824 mg117.7%

Total Carbohydrates 130 g43.3%

Dietary Fiber 14.7 g58.8%

Sugars 19.2 g

Protein 73 g146.3%

Vitamin A 36.5% Vitamin C 120.6%

Calcium 227.9% Iron 28.5%

*Based on a 2000 Calorie diet

Roasted Corn And Chorizo Tortilla Pizzas Recipe