INGREDIENTS
8
(6-inch) corn tortillas
1
teaspoon ground cumin
1‑1/2
cups (6 ounces) reduced-fat Cheddar or mozzarella cheese
1
can (about 4 ounces) diced mild green chilies, drained
1
cup seeded diced tomatoes
1/4
cup chopped fresh cilantro
PREPARATION:
- Preheat oven to 475° F.
- Arrange tortillas on large nonstick baking sheet. Sprinkle with cumin. Top with cheese, chilies and tomatoes.
- Bake 5 minutes or until cheese is melted and tortilla edges are golden. Sprinkle cilantro over pizzas before serving.
Note
If a large baking sheet is not available, coat a sheet of foil with nonstick cooking spray and line an oven rack with the foil. Arrange tortillas on foil and bake according to directions.
This recipe appears in:
Pizza
NUTRITIONAL INFORMATION:
Serving Size:
2 tortilla pizzas
Fiber
4 g
Carbohydrate
29 g
Cholesterol
9 mg
Saturated Fat
2 g
Total Fat
4 g
Calories from Fat
19 %
Calories
209
Protein
14 g
Sodium
459 mg
DIETARY EXCHANGE:
Meat
1-1/2
Vegetable
1
Starch
1-1/2
Fat
1/2
