Mexican Flatbread Pizzas

  • Prep 10 min
  • Total 20 min
  • Servings 4

Ingredients

  • 4 flatbreads
  • 1/4 cup salsa
  • 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
  • 1/2 cup sliced ripe olives
  • 1 cup chopped or quartered cherry tomatoes
  • 1/2 cup sliced green onions
  • 1 avocado, pitted, peeled and sliced

Steps

  • 1
    Heat oven to 400°F. Place flatbreads on ungreased cookie sheet. Spread 1 tablespoon salsa over each flatbread. Sprinkle evenly with cheese and olives.
  • 2
    Bake 8 to 10 minutes or until cheese is melted and bread is crisp.
  • 3
    Sprinkle pizzas with tomatoes and onions. Top with avocado slices.

  • Substitute Old El Paso™ refried beans for the salsa, if desired.
  • Some flatbread brands say “flatbread wraps” on the package. Be sure to use bread rather than flatbread crackers in this recipe. You can also use 8-inch Old El Paso™ flour tortillas for burritos.
  • Make heartier pizzas by adding some cooked crumbled ground beef between the salsa and cheese layers.

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
7g
36%
Trans Fat
1g
Cholesterol
25mg
9%
Sodium
930mg
39%
Potassium
440mg
13%
Total Carbohydrate
52g
17%
Dietary Fiber
6g
24%
Sugars
3g
Protein
16g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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