Tonight we stumbled upon a very satisfying and filling meal that came together in a snap. Quesadillas and wraps are so easy to put together, but they can get a little boring week after week. Tonight I made a BBQ chicken Mexican pizza for dinner. It was so easy to throw together but had some unique twists that made it a lot more fun than a boring old quesadilla. It is crispy, ooey gooey, and crunchy all at the same time. The individual layers in this pizza filled with Mexican flavored goodness are like a cinco de mayo party in your mouth, while still being simple enough for a weeknight meal.
Ingredients:
3 whole wheat soft tortilla shells
1 can pinto beans
1 1/2 cup shredded cheddar cheese
2 tsp olive oil
1 small onion
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 of an avacado
1/2 lrg cooked chicken breast, shredded
3 tablespoons BBQ sauce
Cilantro for garnish
Turn on oven to 350. Take a tortilla and place it on a baking sheet. Cover it will 1 cup of cheese and then place the 2nd tortilla on top of that. Bake for 5-7 minutes while you complete the next step.
Warm your oil in a frying pan and cook your onion with your salt until translucent. Rinse and drain your beans and add them to the pan with your other spices. Heat through then mash with a potato masher so they have the consistency of refried beans.
Take your tortillas out of the oven and top the 2nd layer with beans. Add your 3rd tortilla on top of that. Add your chicken, cheese, and drizzle with BBQ sauce. Put it back in the oven and bake until crispy and the cheese on top is bubbly. Remove from oven.
Cut your avacado and place that and the cilantro on top. Cut into wedges and serve pizza style.
Feel free to switch up the chicken with whatever type of extra protein you have laying around your house. This would also work well with black beans too. Add chili powder if you love heat. This is the beauty of this type of me, you can clean out your fridge! Just don't leave off the BBQ sauce, it will give your Mexican pizza a lovely Kansas City sweetness and tang. Enjoy!
