"I devised this simple snack for my Cinco de Mayo Fiesta party years ago. An instant hit, they get gobbled up so fast that I enlist guests and form an assembly line at the grill, no skillet needed. Guests love being involved in the action." — lucylove is not a baking
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1 (15 ounce) can
6 (7 inch)
1 3/4 cups
shredded Mexican cheese blend
roma (plum) tomatoes, seeded and diced
green onions, sliced
chopped fresh cilantro
1 (4 ounce) can
sliced black olives, well drained
I made enough for three people. I did not worry about pan frying them, I just heated them on both sides of the tortilla in the skillet, took the tortilla out, laid the warm tortilla on a foil lined cookie sheet and topped it, then baked it until everything was warm and melty. I served this with my homemade salsa. I loved the simplicity of this recipe (the kids thought that tortilla pizzas were great) and it used the rest of a package of tortillas I had to get rid of. Win/win. I'll make this again.
My family LOVED these and they are so easy to put together! I did use chives instead of green onions because I have an herb explosion in my backyard right now--including cilantro! These are perfect for a quick Cinco de Mayo party, and so simple to do you can throw a party in minutes ; ). We ate ours with sour cream and taco sauce. Thanks Lucylove!
Used flour tortilla instead (none of us likes corn tortilla, just a personal preference) and everyone enjoyed it. Made it the lazy people's way... browned them in a skillet on stovetop and then added beans and cheese and heated it more and then removed them, topped it with everything else and moved them to preheated toasteroven for a few more minutes to keep them warm. Voila! Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Fiesta Corn Tortilla Pizzas
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 74
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