Southwest Tomatillo Salsa Pizza
Yield
4 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
flour tortillas
|
*
|
| ½ | cup |
tomatillos
chopped |
|
| ½ | cup |
italian plum (roma) tomatoes
chopped |
|
| 2 | each |
jalapeño pepper
seeded, chopped |
*
|
| 2 | tablespoons |
cilantro
minced |
|
| 1 | tablespoon |
lime juice
|
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
salt
|
|
| 8 | ounces |
cheddar cheese
shredded |
|
| 2 | small |
chicken breast halves, boneless, skinless
boneless, skinless, cut into strips |
*
|
| 1 | tablespoon |
chili powder
|
|
| ½ | cup |
red onion
wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
flour tortillas
|
*
|
| 118 | ml |
tomatillos
chopped |
|
| 118 | ml |
italian plum (roma) tomatoes
chopped |
|
| 2 | each |
jalapeño pepper
seeded, chopped |
*
|
| 3E+1 | ml |
cilantro
minced |
|
| 15 | ml |
lime juice
|
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
salt
|
|
| 231.2 | ml/g |
cheddar cheese
shredded |
|
| 2 | small |
chicken breast halves, boneless, skinless
boneless, skinless, cut into strips |
*
|
| 15 | ml |
chili powder
|
|
| 118 | ml |
red onion
wedges |
|
Directions
Heat oven to 375℉ (190℃).
Place tortillas on cookie sheet. Bake 5 minutes or until lightly toasted.
In small bowl, mix tomatillos, tomatoes, jalapenos, cilantro, juice, garlic, pepper sauce, cumin and salt.
Stir in 1 cup cheese.
Mix chicken with chili powder, tossing to coat.
Spray skillet with Pam.
Cook chicken until tender. For each pizza, spread ½ cup tomato mixture on 1 tortilla.
Top with chicken, onion wedges and ¼ cup remaining cheese.
Bake 10 to 12 minutes or until cheese is melted.
