Tortilla Pizza
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
35
Spice
45
Sweetness
59
Sourness
48
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Jack Cheese (shredded)1 cup
Lime Juice1 tbsp
Garlic (chopped)1 tbsp
Hot Sauce1 tbsp
Canola Oil1 tbsp
Chili Powder2 medium
Onion1 cup
Sour Cream (to serve)Directions:
1
Watch how to make this recipe
2
Special equipment: 8 wooden or medal skewers (for Fajita Skewers) Preheat the oven to 375 degrees F
3
Put the tortillas on 2 baking sheets
4
Top each tortilla with the sliced tomatoes
5
Divide the beef and vegetables from the leftover Fajita Skewers over the tortillas
6
Sprinkle the cheese evenly over the top and bake in the oven until the cheese is melted and golden and the tortillas are crispy, about 10 minutes
7
Transfer to serving dishes and serve
8
In a large resealable bag, mix together the lime juice, garlic, hot sauce, canola oil and chili powder
9
Season with salt and pepper to taste
10
Remove 1 tablespoon of the marinade and set aside
11
Slice the peppers and onions into one inch square pieces
12
Place in the bag with the marinade
13
Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade
14
Place the bag in a large bowl incase it leaks and refrigerate for one and half hours
15
Mix the reserved marinade with the sour cream and refrigerate
16
If using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables
17
Remove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes
18
Thread the beef and vegetables onto the skewers
19
Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer
20
Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side
21
Garnish with the flavored sour cream and cilantro