4 burrito size flour tortillas (substitute corn tortillas for gluten free)
1 bag (2 cups) Cabot 4 Cheese Mexican Rustic Cut Shredded Cheese
1 large bell pepper, finely diced
1 large jalapeno, sliced into thin rounds
1 cup salsa
½ large red onion, finely diced
Cilantro for garnish
Cabot Sour Cream for garnish
Optional topping: ground beef seasoned with taco seasoning
Get the ingredients you need at a convenient nearby location.
Prep: 10 mins | Cook: 5 mins | Total: 15 mins
PREHEAT a large skillet or griddle to medium heat. Spray lightly with cooking spray.
PLACE 1 flour tortilla on the preheated pan or griddle and top with ½ cup of the shredded cheese.
COOK for 4-5 minutes, or until the cheese has melted and the tortilla is a golden brown on the pan side.
REMOVE from heat and repeat with remaining 3 tortillas.
SPREAD ¼ cup of salsa atop each pizza, then top with diced vegetables.
GARNISH with cilantro and sour cream. Serve warm.
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