Katie
We are starting up the biggest loser at work again, which means I’ll be getting a lot of my dinner inspiration from Weight Watchers. 95% of the time, I am satisfied with their recipes. I have to admit though that I really wasn’t sure about this recipe before I started. I was worried about the chicken being dry and the tortilla pizzas not holding up when you attempted to eat them with everything piled on high. Thankfully, I was pleasantly surprised with the outcome. The tortillas stayed crisp and didn’t break. All of the flavors blended well together and really complimented one another. This was definitely pizza-goodness at its best.
Start by prepping the tortillas…
- Preheat the oven to 425º.
- Coat 2 cookie sheets with cooking spray.
- Place 4 tortillas on the sheets.
- Place in the oven and bake until crisp, about 6 minutes. (Be careful not to burn the tortillas!)
Next, make the meat mixture…
- Chop up 3 cloves of garlic.
- Heat a large skillet over medium-high heat.
- Coat with cooking spray.
- Add the garlic and sauté for just a minute.
- Add 1 package ground chicken.
- Season with 1/2 teaspoon of ground cumin and 1/4 teaspoon of salt.
- Break up the meat with a wooden spoon.
- Sauté until the meat is cooked through, about 6 minutes.
While the meat is cooking, make the “sauce” for the pizza…
- Rinse and drain 1 can of pinto beans.
- Mash most of the beans with a fork.
- Mix the beans with 1/2 cup of salsa verde.
- Add in some cilantro.
Now it’s time to assemble your pizzas…
- Spread the bean-salsa mixture onto each of the tortillas.
- Top with the chicken mixture.
- Sprinkle on some shredded cheddar cheese.
- Bake until the cheese melts, about 3 minutes.
While the pizzas cook, make the guacamole topping…
- Dice 1 avocado.
- Mash it with a fork until smooth. (If you prefer a chunkier guacamole, then mash it less.)
- Seed and dice 1 plum tomato.
- Add it to the avocado.
- Add the juice from 1 lime and season generously with salt.
- Mix to combine.
- Add some chopped cilantro.
When your pizzas are ready, top with the guacamole. Enjoy! (I know I sure did!!)
