Mexicali pizza

Yield: 2 servings

Measure Ingredient
2 9" flour tortillas
2 cups Monterey Jack cheese
1 can VEG-ALL Mixed Vegetables, drained (16 oz)
1 cup Chopped tomato
½ cup Finely chopped green onion
½ cup Finely chopped green pepper
3 tablespoons Mild green chilis
¼ cup Sliced ripe olives

1. Place tortillas on lightly greased baking sheet. Sprinkle one tortilla with ½ cup cheese; top with half of the VEG-ALL, tomato, onion, pepper, and chilis.

2. Sprinkle with ½ cup cheese and top with ½ of the olives.

3. Repeat proceure with second tortilla.

4. Bake at 425'F. approximately 10-12 minutes, until cheese is melted and tortillas are crisp.

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