Mexicali Pizza
Yield
2 servingsPrep
15 minCook
12 minReady
27 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
flour tortillas
9 inches |
*
|
| 2 | cups |
monterey jack cheese
|
*
|
| 16 | ounces |
mixed vegetables
canned, drained |
|
| 1 | cup |
tomatoes
chopped |
|
| ½ | cup |
scallions, spring or green onions
finely chopped |
|
| ½ | cup |
green bell peppers
finely chopped |
|
| 3 | tablespoons |
green chili peppers
mild |
|
| ¼ | cup |
olives
ripe, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
flour tortillas
9 inches |
*
|
| 473 | ml |
monterey jack cheese
|
*
|
| 462.4 | ml/g |
mixed vegetables
canned, drained |
|
| 237 | ml |
tomatoes
chopped |
|
| 118 | ml |
scallions, spring or green onions
finely chopped |
|
| 118 | ml |
green bell peppers
finely chopped |
|
| 45 | ml |
green chili peppers
mild |
|
| 59 | 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.
