Pizza Mexicana

Pizza Mexicana

Transform pita bread into a pizza crust with this five-ingredient, three-step recipe.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

6

servings

6
pita breads (6 inch)
1
can (15 ounces) tomato sauce (any flavor) or pizza sauce
2
cups shredded or chopped cooked chicken
1
can (4.5 ounces) Old El Paso® chopped green chiles, drained
1 1/2
cups shredded taco-flavored cheese (6 ounces)
  1. Heat oven to 350ºF.
  2. Place pita breads on ungreased cookie sheet. Spread tomato sauce over pita breads. Top with chicken and chilies. Sprinkle with cheese.
  3. Bake 8 to 10 minutes or until pizzas are hot and cheese is melted.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Shredded roast beef makes a good stand-in for the cooked chicken.
Variation
Love pizza loaded with toppings? Crumbled cooked bacon, chopped bell pepper and sliced ripe or green olives make tasty additions. Just add them before sprinkling with the cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 355
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 6 g,),
  • Cholesterol 70 mg;
  • Sodium 990 mg;
  • Total Carbohydrate 36 g
    • (Dietary Fiber 2 g,
  • Protein 25 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.