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Mexicali Pizza

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Submitted by evansj

YIELD

2 servings

PREP

15 min

COOK

12 min

READY

27 min

Ingredients

2 2
EACH EACH FLOUR TORTILLAS
9 inches *
2 473
16 462.4
OUNCES ML/G MIXED VEGETABLES
canned, drained
1 237
CUP ML TOMATOES
chopped
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
½ 118
CUP ML GREEN BELL PEPPERS
finely chopped
3 45
TABLESPOONS ML GREEN CHILI PEPPERS
mild
¼ 59
CUP ML OLIVES
ripe, sliced *

Directions

Place tortillas on lightly greased baking sheet.

Sprinkle one tortilla with ½ cup cheese; top with half of the vegetables, tomato, onion, pepper, and chilis.

Sprinkle with ½ cup cheese and top with ½ of the olives.

Repeat procedure with second tortilla.

Bake at 425 degrees F approximately 10 to 12 minutes, until cheese is melted and tortillas are crisp.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 90 5% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 92mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 26%
Sugars g
Protein 8g
Vitamin A 98% Vitamin C 89%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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