Can’t decide between quesadillas and pizza? Introducing, the best of both worlds: Crunchy tortillas topped with refried beans, crumbled chorizo and melty cheese — plus, all the toppings you want.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh chorizo, casings removed, crumbled
- 4 8-inch flour tortillas
- 1 16-ounce can refried beans
- 1 cup shredded Oaxaca or mozzarella cheese (about 4 ounces)
- 3 ounces mâche lettuce or arugula
- 1/2 cup fresh cilantro
- 3 radishes, thinly sliced
- 1 red jalapeno pepper, sliced (remove seeds for less heat)
- Juice of 1 lime
- Kosher salt
- 1 avocado, diced
- 1/3 cup Mexican crema or sour cream
Instructions
- Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned, about 4 minutes. Remove the chorizo to a plate with a slotted spoon. Transfer all but 1 tablespoon of the drippings to a small bowl; stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet). Divide the tortillas between 2 baking sheets and brush the tops with the drippings mixture. Bake until the tortillas are crisp and lightly golden, about 5 minutes.
- Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes.
- Meanwhile, combine the lettuce, cilantro, radishes, jalapeño and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.
Nutrition Facts
| Calories | 630 |
| Total Fat | 40 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 70 milligrams |
| Sodium | 970 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 11 grams |
| Protein | 24 grams |
| Sugar | 3 grams |
Reviews
We made these for cinco de Mayo and they were a hit! They were very easy, and a nice change from same-old-same-old regular taco night. I forgot the crema but oh well – they were still great! I think they will be in the regular rotation.
Followed the recipe to a T and really enjoyed it. Incorporated the lime juice into the crema to avoid “soggy lettuce” and used refried black beans inplace of the refried beans. This recipe finds its way to our table at least once a month.
Delicious and easy to make
Had this for dinner tonight! Amazing!!! Delicious combination. The lime with the radishes, the greens, I could not find Fresno pepper so I used jalapeño pepper. I also used 5 chorizo links instead of juSt three. This Mexican cheese is a treasure. I used creme fraiche (diluted with some milk)
Easy and good, huge! A family pleaser.
Love how quick and easy this is to make! Not to mention how great it taste.
I think this would be better with something else added to the bean mixture. Even with the chorizo, it was still just too bland.
I absolutely love this recipe, it reminds me of the Mexican pizza appetizer at one of my favorite restaurants! When ever I make it, I add bell pepper, charred corn, and pickle some red onions and radishes to cut through the saltiness of the Chorizo. If I am feeling extra motivated, I will blend the avocado and crema with lime to drizzle over the top. Reheating leftovers are a cinch, too- just toast it up in a frying pan on low heat! Easy and delicious!! I think I am going to have this for dinner tonight! 🙂
Oh my word, what a wonderful dish! All of these ingredients paired together so nicely. Splashed it up w/ lime, and added some hot jarred jalapeños as well. I Love radishes, but never thought to add them to dishes like this. I now add them to other taco dishes as well.
Very good recipe! I think the salad on top is great, I added the radish greens to the arugula and used some home pickled jalapenos to top the pizza. There was no easy way to get the sour cream on this without just plopping it in one spot though.