This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.

Easy Mexican Pizza

   One of my favorite things to do it is to create recipes and share them here with my readers, which is why I was excited when Sargento® asked me to do another Chopped At Home Challenge.

   What is the Chopped at Home Challenge you ask? Well, just like on the show I was challenged to create a recipe utilizing the following four ingredients: chicken thighs, Poblano peppers, corn tortillas and Sargento 4-Cheese Mexican Blend.

Before you scroll down and see what I created, Sargento wants you to enter the Chopped At Home Challenge where one grand prize winner will get $10,000 + a trip to New York for a private cooking lesson in the Food Network kitchen! To enter, simply purchase the required ingredients, create a unique recipe, snap a photo and submit your entry to FoodNetwork.com/ChoppedChallenge where your recipe will get voted on.

Also, the next time you’re grocery shopping be sure to check out Sargento’s 30 versatile varieties, unique blends and distinct cuts that are always from blocks of 1oo% real, natural cheese. Now on to my recipe!

How to Make Easy Mexican Pizza:

makes 6 pizzas

Sauté pepper in medium pot until tender.

Add chicken, beans, water and 1.5 cups cheese to pot.

Cook over medium heat until cheese is melted.

Lay 6 corn tortillas on greased baking sheets. (You will probably need two baking sheets to fit them all.)

Spread layer of filling over each corn tortilla.

Lay remaining 6 corn tortillas on top of layer of filling.

Spread remaining filling over the top of the corn tortillas.

Sprinkle each pizza with remaining cheese.

Bake at 350 for 8-10 minutes or until cheese is melted.

Add toppings and serve.

What would you make with these four ingredients? I’d love to know!

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Print Recipe

Easy Mexican Pizzas

Refried beans inbetween two corn tortillas topped with shredded cheese, diced tomatoes, and peppers baked in the oven to cheesy perfection.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Mexican

Keyword: Easy Mexican Pizzas

Servings: 6 pizzas

Calories: 340kcal

Ingredients

• 1 cup shredded chicken I used shredded Chicken Thighs
• 1/2 of one Poblano Pepper diced fine
• 16 oz refried beans
• 1/4 cup water
• 1 - 8 oz Sargento 4 Cheese Mexican Blend
• 12 - 6 " corn tortillas
• toppings of choice shredded lettuce, diced tomatoes, green onions

Instructions

• Sauté pepper in medium pot until tender.
• Add chicken, beans, water and 1.5 cups cheese to pot.
• Cook over medium heat until cheese is melted.
• Lay 6 corn tortillas on greased baking sheets. (You will probably need two baking sheets to fit them all.)
• Spread layer of filling over each corn tortilla.
• Lay remaining 6 corn tortillas on top of layer of filling.
• Spread remaining filling over the top of the corn tortillas.
• Sprinkle each pizza with remaining cheese.
• Bake at 350 for 8-10 minutes or until cheese is melted.
• Add toppings and serve.

Nutrition

Calories: 340kcal | Carbohydrates: 33g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 739mg | Potassium: 200mg | Fiber: 7g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 8mg | Calcium: 319mg | Iron: 2mg

This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine. Comments submitted may be displayed on other websites owned by the sponsoring brand.