We have all been there, well, at least once. We’re in a rush to eat, no time to cook, so we say, hey, I’ll just stop by the drive through and pick up dinner. Yep, I knew it was not just me who is guilty of doing that sometimes. Well, with rushing, comes disappointment.
You order the Mexican pizza and think, this is going to be good, well it sure looks good by the glossy poster size picture on the drive through window. Then you bite into it, and say, what the heck was I thinking, I just spent $9.00 on this crap.
Yep, it’s crap, and you eat it, because it cost $9.00, yep I have been there too. That leads me to this creation, for about $9.00 you can feed your whole family and be full, satisfied, and very happy to have created, The Real Mexican Pizza.
I made a few fresh toppings, chili verde, salsa and guacamole.
1 pound of chicken breast, marinated in a little lemon, lime and spices and that’s it.
Lightly fry or bake the flour tortilla shells, top with enchilada sauce, beans, cheese, green onions and broil for about 3 minutes.
Look what we just created, for about $9.00 and 30 minutes, and the whole family is eating. And by the way, if you did not know it, I love food, and that leads me to the next fact, I am a food snob.
My love of food, leads me into wanting to eat the best food, and sometimes, the best food requires us to make it ourselves. Eat up and enjoy and have some more, remember it only cost us about $9.00 and we have around 6 of these!
The Real Mexican Pizza
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
4 boneless, skinless chicken breast
12 medium size flour tortillas
1 tbsp. creole seasoning
1 tbsp. chile powder
1 tbsp. Mexican oregano
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. salt
1 lemon, zested, juiced
1 lime, zested, juiced
3 tbsp. extra virgin olive oil
2 c. jack cheese, grated
2 c. sharp cheddar, grated
salsa-1 tomato seeded, 1 jalapeno, seeded, 1/2 red onion, minced, pepper, salt, lime juice, cilantro
guacamole- use half of the salsa, add 1 whole avocado, mash and mix, a little lime juice
enchilada sauce about 1 cup
Slice boneless skinless chicken breast into cutlets. Place cutlets in a large bowl, add all spices, lemon and lime zest and juice. Add 1 tablespoon of extra virgin olive oil and mix well. Marinate in the refrigerator for about 30 minutes.
In a hot grill pan add olive oil and grill chicken for about 4-5 minutes on each side until no longer pink. Allow chicken to rest for 5 minutes before slicing.
Lightly fry tortilla shells in cooking grease about 1-2 minutes per side, drain and set aside.
Heat oven to broil
Assemble by placing about 2 tablespoons of beans on bottom shell, top with 2 tablespoons of enchiladas sauce, add about 1/2 c. diced chicken, 1/2 cup of cheese, top with second shell, add 2 tablespoons of sauce, more chicken if desired, more cheese and a little salsa. Broil for about 3-5 minutes, until cheese, melts, top with sour cream, guacamole, salsa, green onions, salsa verde and enjoy.