Microwave Southwestern Pita Pizza
"From Good Food Magazine March 1988"
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 2 tablespoons enchilada sauce
- 1 teaspoon fresh lime juice
- 1⁄8 teaspoon ground cumin
- 1⁄2 pita bread, toasted (split horizontally)
- 1 ounce chorizo sausage, cooked, thinly sliced
- 1 tablespoon corn kernel (canned or frozen thawed)
- 2 tablespoons shredded monterey jack cheese
- 2 teaspoons minced scallions
- 1⁄2 teaspoon fresh jalapeno pepper, seeded, thinly sliced
- 3 fresh cilantro leaves
directions
- Combine enchilada sauce, lime juice, and cumin in small bowl.
- Place pita, smooth side down, on microwave-safe plate. Spread sauce evenly over top, then sprinkle with chorizo, corn, ch3ese, scallion, and jalapeno.
- Microwave on HIGH until cheese melts, about 30 seconds.
- Garnish with coriander.
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Reviews
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I love the ease and quickness of this recipe. I made two pita pizzas for me and my son. We both loved it. Thanks! Made for Culinary Quest 2 - Tex-Mex -
used salsa very easy made for 1 zaar wt 8 try this fast in microwave
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A solid five star endorsement from my household-in fact if we could we would probably give it more.<br/>This is a great little supper that is just perfect for when time is short but tastebuds are being demanding.<br/>We loved everything about these,the flavours were so balanced and the textures so great...delicious!<br/>I really loved the use of enchilada sauce rather than a tomato one, and I think that cumin and lime are just meant to be used together, and often so sadly overlooked.<br/>We even made these a couple of days after we first had them, but this time we used shredded leftover chicken instead of chorizo, and threw on some finely diced peppers too-the possibilities are endless and the end results are yummy.<br/>Thank you so much Jackie for a fab recipe that can also be adapted to suit my mood or the contents of my fridge...not to mention the fact that I can be stuffing my face within minutes of starting to prepare it (so important!!).<br/>I'm keeping this one..and DH wholeheartedly agrees!!<br/>Made for PRMR.
Tweaks
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A solid five star endorsement from my household-in fact if we could we would probably give it more.<br/>This is a great little supper that is just perfect for when time is short but tastebuds are being demanding.<br/>We loved everything about these,the flavours were so balanced and the textures so great...delicious!<br/>I really loved the use of enchilada sauce rather than a tomato one, and I think that cumin and lime are just meant to be used together, and often so sadly overlooked.<br/>We even made these a couple of days after we first had them, but this time we used shredded leftover chicken instead of chorizo, and threw on some finely diced peppers too-the possibilities are endless and the end results are yummy.<br/>Thank you so much Jackie for a fab recipe that can also be adapted to suit my mood or the contents of my fridge...not to mention the fact that I can be stuffing my face within minutes of starting to prepare it (so important!!).<br/>I'm keeping this one..and DH wholeheartedly agrees!!<br/>Made for PRMR.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
