Mini Mexican Pizzas
Mini Mexican pizzas are the perfect party appetizer or Cinco de Mayo snack.
- Serves: 12 persons
- 12corn tortillas
- Optional: canola oil (for frying)
- 8ounces refried beans
- ½teaspoon garlic powder
- ¼teaspoon salt
- 1teaspoon hot sauce
- ½cup Mexican cheese (shredded)
- ⅛cup taco sauce
- Garnish: 1/4 cup sour cream
- Garnish: 2 tablespoons cilantro (chopped)
- Garnish: 2 tablespoons scallions (chopped)
Step 1Gather the ingredients.
Step 2Cut 2 rounds out of each tortilla using a small biscuit cutter or tracing around the edge of a small glass with a paring knife.
Step 3Heat the canola oil in a Dutch oven or heavy-bottomed pot to 375 F using a candy or frying thermometer . Add 5 to 6 tortilla rounds to the hot oil. Fry for about 3 to 4 minutes, flipping them halfway through cooking. They should be lightly golden brown and crispy. Remove with a slotted spoon and place them on a paper towel-lined plate to drain. Repeat with all of the corn tortillas.
Step 4Preheat the oven to 425 F.
Step 5After the tortillas have cooked, combine the refried beans with the garlic powder, salt, and hot sauce.
Step 6Place about 1 to 2 teaspoons of the refried bean mixture onto the top of each fried corn tortilla round. Spread it evenly, almost completely to the edges.
Step 7Top each mini Mexican pizza with a sprinkling of the shredded cheese. Place the completed pizzas on a parchment-paper -lined baking sheet. Bake in the oven for 5 to 7 minutes or until the cheese is melted and the edges are slightly browned.
Step 8Drizzle each pizza with the taco sauce. It's helpful to put the taco sauce in a small squirt bottle.
Step 9Add a small amount of sour cream to each Mexican pizza and sprinkle with the chopped cilantro and scallions. All 3 garnishes are optional, but they make the pizzas look pretty and add a pop of flavor.