Ready to eat in 20 minutes, the ingredients for these Mexican Flatbread Pizzas can be tailored to meet the tastes of everyone in your group, including strict vegetarians and diehard meat-lovers.
cup Old El Paso™ Mild Thick 'n Chunky salsa
cup shredded Colby-Monterey Jack cheese blend (4 oz)
cup sliced ripe olives
cup chopped or quartered cherry tomatoes
cup sliced green onions
avocado, pitted, peeled and sliced
Heat oven to 400°F. Place flatbreads on ungreased cookie sheet. Spread 1 tablespoon salsa over each flatbread. Sprinkle evenly with cheese and olives.
Bake 8 to 10 minutes or until cheese is melted and bread is crisp.
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 INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.