Chorizo Mexican Tortilla Mini-Pizzas w/Arugula Lime Salad Topping

2016-08-05 19.29.38_resized tortilla pizza

Chorizo Mexican Tortilla Mini-Pizza w/ Arugula Lime Salad

Ready for an easy fiesta in your kitchen? Tired of the same old Tuesday Tacos…so I took pretty much the same ingredients and went in my other favorite gastronomical direction – pizza!

Tortillas make a perfect blank canvas to create a Mexican Pizza.  The chorizo is slightly spicy and rich with the refried beans. But what really adds the flavor and freshness is the arugula lime salad on top.  Arugula is slightly peppery as are the radishes and both add a great cool crunch on top of the warm meat, beans and cheese.  The avocado and sour cream add a cooling creamy finish.

This takes about 20 minutes start to finish.  For a short cut, my grocery sells pre-made fresh pico that is pretty dry (you don’t want the watery jarred kind) so that made it even more quick and easy.

This would be a fun one to make with the kids!


  • 2 tablespoons extra-virgin olive oil
  • 8 ounces fresh chorizo, crumbled (remove casings)
  • 4 – 8 -inch flour tortillas
  • 1 – 16 -ounce can refried beans
  • 1 cup shredded Oaxaca or mozzarella cheese (about 4 ounces)
  • 3 ounces arugula
  • 1/2 cup fresh cilantro
  • ½ cup white onions
  • 2 oz diced green chilis (can)
  • 3 radishes, thinly sliced
  • 1 red jalapeno pepper, sliced (remove seeds for less heat)
  • Pico made from finely  chopped white onion, tomatoes, jalapenos, cilantro (not too liquid)
  • Juice of 1 lime
  • Kosher salt
  • 1 avocado, diced
  • 1/3 cup sour cream


  1. Preheat the oven to 400 degrees F.
  2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
  3. Add the chorizo, ½ cup white onions, 2 oz green chilis, dash of salt and cook, stirring occasionally, until browned, about 4 minutes.
  4. Remove the chorizo to a plate with a slotted spoon.
  5. Transfer all but 1 tablespoon of the chorizo drippings to a small bowl;
  6. Stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet w/ drippings for now).
  7. Divide the tortillas between 2 baking sheets and brush the tops with the drippings/oil mixture.
  8. Bake until the tortillas are crisp and lightly golden, about 5 minutes.
    • Might bubble up but that is okay. You can just press the bubbles out
  9. While baking the tortillas – combine the lettuce, pico, cilantro, radishes, red jalapeno and lime juice in a large bowl; season with salt to taste and toss.
  10. Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat.
  11. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes.
  12. Spread the beans over the tortillas and sprinkle with the chorizo and cheese.
  13. Bake until the cheese melts, about 4 to 5 minutes.
  14. Top each tortilla with the arugula salad, a sprinkle of fresh cilantro, add diced avocado and sour cream
  15. Use a pizza cutter to cut each tortilla into 4 pieces

Inspired by Food


About katelacey67

Home cook culinary scientist, fighting the good fight to stay sane and satiated! Always learning and creating in one way or another, but this blog is about my journey to invent new dishes or try variations of recipes - and why not share it with you? Things are heatin' up in Kate's kitchen! View all posts by katelacey67

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