Yield: 8 servings
Measure | Ingredient |
---|---|
½ pounds | Chorizo sausage -- diced |
¼ cup | Onion -- chopped |
14½ ounce | Can stewed tomatoes; drain |
\N \N | Chop |
1 cup | Canned black beans; rinse -- |
\N \N | Drain |
8 ounces | Can corn; drain -- save 1/4 |
4 ounces | Can chopped green chiles -- |
\N \N | Reserve 1/4 C |
1½ cup | Monterey Jack; shred -- |
\N \N | Divide |
1 \N | 12\" pizza crust |
2 tablespoons | Cilantro -- chopped |
Cook sauce and onion until chorizo is well browned and onion is tender, 4 to 5 minutes. Stir in tomatoes, beans, corn and green chiles (reserving ¼ c of corn and chiles for later use). Sprinkle ¾ c cheese over crust and top with chorizo mixture. Sprinkle with ¾ c cheese, reserved corn and green chiles and cilantro. Bake 10 minutes. Per Slice: 420 cal, 21 gr fat.
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