Chorizo-Topped Mexican Pizzas

By á-175897

Ingredients

• fresh chunky salsa with corn and beans Nonstick cooking spray 4 7 inches flour tortillas 1 cup shredded Mexican
• style four
• cheese blend (4 ounces) 1 avocado, halved, pitted, peeled, and sliced 4 green onions, chopped 1/4 cup snipped fresh cilantro Lime wedges

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Preheat broiler. In a large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in a colander. In a small saucepan heat salsa over medium heat until heated through.

Lightly coat a large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth of the cheese. Broil 3 to 4 inches from heat for 2 to 3 minutes until cheese is melted. Top each pizza with one-fourth of the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges.