Southwest Tomatillo Salsa Pizza
Submitted by cainman
Crispy tortilla pizzas topped with fresh tomatillo salsa, chili-rubbed chicken strips, red onion, and melted cheddar. A fun Southwest twist on pizza night.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
45 minPizza night just got a Southwest makeover, and honestly, it might never go back.
Flour tortillas get toasted until crispy, then loaded with a from-scratch tomatillo salsa made with roma tomatoes, jalapeños, cilantro, lime, and cumin. Chili-dusted chicken strips go on next, followed by red onion wedges and a generous blanket of shredded cheddar.
Back in the oven for a few minutes until the cheese is bubbly and golden. Four individual pizzas, ready in under 45 minutes.
Chef Tips
- Toast the tortillas first so they stay crisp under the toppings instead of turning soggy.
- Seed the jalapeños for mild heat, or leave the seeds in if you like it fiery.
- Swap in Monterey Jack or a Mexican blend for a stretchier, meltier cheese pull.
- Let kids build their own for a hands-on family dinner that keeps everyone happy.
Ingredients
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.
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