Individual Mexican Pizzas

INGREDIENTS

• 4 (7 to 8-inch) flour tortillas
• 2 tsp. canola or vegetable oil
• 1 tsp. chili powder
• 2 cups shredded or chopped cooked chicken
• 1 cup rinsed and drained canned black beans

• 1 cup diced well drained bottled roasted red peppers
• 1/2 cup sliced green onions
• 1-3/4 cups (7 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
• Sour cream or guacamole (optional)

DIRECTIONS

• 1

  Place tortillas on a foil-lined baking sheet. Brush oil and sprinkle chili powder over tortillas. Bake in preheated 375°F oven 9 to 10 minutes or until crisp and golden brown. (If tortillas puff up during baking, press down with a wide spatula).

• 2

  Top tortillas with chicken, beans, red peppers, green onions and cheese.

• 3

  Return to oven; bake 10 to 12 minutes or until heated through and cheese is melted. Cut each tortilla into four to six wedges. Serve with sour cream or guacamole if desired.