Food recipes
Grilled Mexican Pizza
Grilled Mexican Pizza
Ingredients:
2 links Al Fresco Chipotle Chorizo
4 whole-wheat flour tortillas (8"): 1 can (16 oz) refried black beans: Pickled jalapeño chili peppers (optional):
We're not normally fans of the flour tortilla, but solid, Refried black beans have a lovely earthy flavor and Chicken Sausage, diced: The perfect balance of sweet and heat. Save a few
fiber-packed flotillas are available nationwide these creamy texture that play perfectly on this pizza, but the We love the lean, precooked chicken bucks by pickling them yourself: Combine thinly
days. Look for anything made by La Tortilla Factory more common pinto beans will do here as well. Add chorizo links from Al Fresco, but raw sliced chilies with equal parts water and apple
or Tumaro's Gourmet Tortillas, the top producers of extra layers of flavor by stirring in a pinch of smoky chorizo will do, too. Just be sure to first cider vinegar, plus a few good pinches of salt and
healthy tortillas and wraps. cumin and squeezing in the juice of a lime. remove it from its casing and sauté until sugar. They're ready in 30 minutes.
it's cooked through, about 5 minutes.
You'll Also Need:
2 cups shredded low-fat pepper jack cheese
2 scallions, chopped, green and white parts separated
½ cup low-fat sour cream
Juice of 1 lime
1 cup bottled salsa
How to Make It:
• Preheat the oven to 400°F. Add a few tablespoons of water to the beans to thin them
slightly, then divide them among the tortillas, spreading them out so they cover the
surfaces evenly like tomato sauce on a pizza crust. Divide the cheese, chorizo, and
scallion whites among the pizzas. Place the pizzas on baking sheets and cook until the
bottoms are well toasted and the cheese is fully melted, about 12 to 15 minutes.
• In a small bowl, combine the sour cream with the lime juice and the scallion greens.
Cut each pizza into six slices, drizzle with the sour cream, and serve with salsa and
pickled jalapeños, if using. Makes 4 servings.
For decades, Chinese and Japanese foods have flourished in
the United States while one of the great cuisines of Asia,
Korean, has remained relatively obscure to most American
diners. Thankfully, that's changing, as many a delicious
Korean cornerstone is starting to find a home on menus
across America. Bulgogi is one of those cornerstones, a
Korean barbecue staple normally made with thinly sliced beef
marinated in a heady bath of soy and sesame. We love the
intense flavors, but we also love a more substantial cut of
beef we can grill to a rosy medium-rare—hence the skirt
steak.
Bulgogi Skirt Steak
Main
Ingredients:
2 links Al Fresco Chipotle Chorizo
4 whole-wheat flour tortillas (8"): 1 can (16 oz) refried black beans: Pickled jalapeño chili peppers (optional):
We're not normally fans of the flour tortilla, but solid, Refried black beans have a lovely earthy flavor and Chicken Sausage, diced: The perfect balance of sweet and heat. Save a few
fiber-packed flotillas are available nationwide these creamy texture that play perfectly on this pizza, but the We love the lean, precooked chicken bucks by pickling them yourself: Combine thinly
days. Look for anything made by La Tortilla Factory more common pinto beans will do here as well. Add chorizo links from Al Fresco, but raw sliced chilies with equal parts water and apple
or Tumaro's Gourmet Tortillas, the top producers of extra layers of flavor by stirring in a pinch of smoky chorizo will do, too. Just be sure to first cider vinegar, plus a few good pinches of salt and
healthy tortillas and wraps. cumin and squeezing in the juice of a lime. remove it from its casing and sauté until sugar. They're ready in 30 minutes.
it's cooked through, about 5 minutes.
You'll Also Need:
2 cups shredded low-fat pepper jack cheese
2 scallions, chopped, green and white parts separated
½ cup low-fat sour cream
Juice of 1 lime
1 cup bottled salsa
How to Make It:
• Preheat the oven to 400°F. Add a few tablespoons of water to the beans to thin them
slightly, then divide them among the tortillas, spreading them out so they cover the
surfaces evenly like tomato sauce on a pizza crust. Divide the cheese, chorizo, and
scallion whites among the pizzas. Place the pizzas on baking sheets and cook until the
bottoms are well toasted and the cheese is fully melted, about 12 to 15 minutes.
• In a small bowl, combine the sour cream with the lime juice and the scallion greens.
Cut each pizza into six slices, drizzle with the sour cream, and serve with salsa and
pickled jalapeños, if using. Makes 4 servings.
For decades, Chinese and Japanese foods have flourished in
the United States while one of the great cuisines of Asia,
Korean, has remained relatively obscure to most American
diners. Thankfully, that's changing, as many a delicious
Korean cornerstone is starting to find a home on menus
across America. Bulgogi is one of those cornerstones, a
Korean barbecue staple normally made with thinly sliced beef
marinated in a heady bath of soy and sesame. We love the
intense flavors, but we also love a more substantial cut of
beef we can grill to a rosy medium-rare—hence the skirt
steak.
Bulgogi Skirt Steak
Main
Printed from https://recipe.bluelayer.org/recipe/66326/grilled-mexican-pizza