These little pizzas make a great easy meal, or terrific appetizers!
This recipe serves 3 as a meal (everyone gets their own pizza), or 6 as an appetizer.
Red and Green Salsa (recipe below)
8 oz Chorizo sausage
1 cup (4 oz) shredded Cheddar cheese
1 cup (4 oz) shredded Monterey Jack cheese (you may alternatively use 8 oz of ‘mexican blend’, which is a combination of Cheddar and Monterey Jack)
3 (10 inch) flour tortillas
Prepare Red and Green Salsa.
Remove and discard casing from chorizo. Heat a medium skillet over high heat until hot. Reduce heat to medium, and crumble chorizo into skillet. Brown 6 – 8 minutes, stirring to separate. Remove with slotted spoon, and drain on paper towels.
Preheat oven to 450F. Mix cheese in bowl.
Place tortillas on baking sheet (use more than one if necessary). Divide chorizo evenly between tortillas, leaving 1/2 inch from edge of tortilla uncovered. Sprinkle cheeses over top.
Bake 8 to 10 minutes until edges are crisp and golden brown, and cheese is melted.
Transfer to serving plates, and cut each tortilla into 6 wedges. Sprinkle with Red and Green Salsa.
Red and Green Salsa
1 small red bell pepper
1/4 cup coarsely chopped cilantro
3 green onions, sliced thin
2 fresh jalapeno peppers, seeded and minced
2 Tbl fresh lime juice
1 clove garlic, minced
1/4 tsp salt
Cut bell pepper lengthwise in half, remove seeds and veins. Cut halves lengthwise into thin strips, cut strips in half. Mix all ingredients in bowl. Let stand, covered, at room temperature for 1-2 hours before serving, to blend flavors.