Santa Fe Tortilla Pizza Recipes

EASY TORTILLA PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.
• Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.

SANTA FE PIZZA

Steps:

• Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.

SANTA FE SALAD WITH TORTILLA STRAWS

Steps:

• Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
• Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
• Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing.

SANTA FE TORTILLA PIZZA

Steps:

• Position rack in center of oven and preheat to 400°F. Season pork with salt and pepper. Roast until just cooked through and thermometer inserted in center registers 145°F., about 20 minutes. Let rest 10 minutes. Cut crosswise into 1/4-inch-thick slices. Cut slices into strips. Maintain oven temperature.
• Lightly oil baking sheet. Place 1 tortilla on prepared baking sheet and bake until lightly toasted, about 5 minutes. Spread bean dip on tortilla. Arrange second tortilla over. Arrange pork over, spacing evenly. Sprinkle diced chilies over. Sprinkle chopped cilantro over. Sprinkle cheese and cumin over evenly. Press third tortilla firmly onto cheese. Brush tortilla lightly with olive oil.
• Bake until cheese melts and top tortilla is beginning to brown, about 8 minutes. Cut into 4 large or 8 small wedges. Serve immediately with salsa and sour cream.

SANTA FE CHICKEN TORTILLA SOUP

Steps:

• Heat the oil in a Dutch oven and add the chicken.
• Season with the poultry seasoning, cumin, salt and pepper.
• Lightly brown the chicken.
• Add the zucchini, onion, garlic and chipotle pepper.
• Cook the vegetables with the chicken 5 to 7 minutes to soften.
• Add the tomatoes, tomato sauce and stock.
• Bring to a boil and then reduce the heat to medium-low.
• Simmer for 20 minutes.
• Add the corn and roasted red pepper to the soup and heat through.
• At this point, you can stir the crushed tortilla chips into the soup but I prefer to divide them between the soup dishes and ladle the hot soup over them.
• Garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.