Pizza Mexicana
Prep Time: 20
Cook Time: 18
Serves: Makes: 32 appetizers
Ingredients
- 2 Tbsp. olive oil
- 1 medium red onion, diced
- 1 can (14-1/2 oz.) diced tomatoes, drained
- 1 can (4 oz.) chopped green chilies, drained
- 1/4 cup chopped fresh cilantro, divided
- 4 (4 oz. each) prepared Italian bread shells
- 1 can (16 oz.) refried beans or fat-free refried beans
- 2 cups (8 oz.) Sargento® Fancy Shredded 4 Cheese Mexican Cheese
- Sour cream, sliced ripe avocado (optional)
Directions
Heat oil in large skillet over medium heat. Add onions; cook 5 minutes, stirring occasionally. Add tomatoes and chilies; cook 5 minutes or until most of liquid evaporates, stirring occasionally. Stir in 2 tablespoons cilantro.
Spread beans evenly over bread shells; top with tomato mixture and sprinkle with cheese. Place on large baking sheet.
Bake in preheated 450°F oven 18 minutes or until cheese is melted and crust is browned and crisp. Cut each bread shell into 8 wedges; sprinkle with remaining cilantro. Garnish with sour cream and avocado, if desired.