Prep: 10 Mins Cook: 15 Mins
Serve these on a bed of shredded lettuce for a twist on everyday pizza. Serve with Perrier water with a twist of lime and ice cream for dessert.
Durango Stacked Pizzas
Ingredients
- 8 (8-inch) soft taco-size flour tortillas
- 1 (16-oz) jar ORTEGA Salsa - Homestyle Recipe (Mild)
- 2 cups shredded Monterey Jack cheese
- 1 cup cooked, shredded chicken
- 1 can (2.25 oz.) sliced ripe olives
- 1 can (4 oz.) ORTEGA Diced Green Chiles
Directions
PREHEAT oven to 350°F. Lightly grease baking sheet.
PLACE 2 tortillas on baking sheet; top each with about 1/4 cup salsa. Top with about 1/4 cup cheese and 1/8 cup chicken. Repeat layering two more times. Top each stack with remaining tortilla, salsa, cheese, olives and diced green chiles.
BAKE for 15 minutes or until heated through. Let stand for 10 minutes; cut each stack into 4 wedges.
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PLACE 2 tortillas on baking sheet; top each with about 1/4 cup salsa. Top with about 1/4 cup cheese and 1/8 cup chicken. Repeat layering two more times. Top each stack with remaining tortilla, salsa, cheese, olives and diced green chiles.
BAKE for 15 minutes or until heated through. Let stand for 10 minutes; cut each stack into 4 wedges.
