A crisp tortilla crust topped with colorful vegetables, kicked up with jalapeño peppers...this is no ordinary veggie pizza. And if you don't like the heat, just leave off the peppers.
cost per recipe: $5.80
The price is determined by the national average.
medium red onion, thinly sliced
medium yellow bell pepper, thinly sliced
plum tomato, thinly sliced
teaspoon red jalapeño pepper, seeded and minced (optional)
small bunch spinach, stems removed and thinly sliced
tablespoons light Italian salad dressing
Mission® taco size flour tortilla
cups shredded reduced fat Monterey Jack cheeseor Gouda cheese (about 6 ounces)
Heat the oven to 500°F. Place the onion, yellow pepper, tomatoes, jalapeño pepper, if desired, and spinach into a large bowl. Add the dressing and toss to coat. Let stand for 10 minutes.
Cook the tortillas, one at a time, in a 10-inch nonstick skillet over medium-high heat until crisp, turning them over once halfway through cooking. Place the tortillas onto a baking sheet.
Stir 1 cup cheese into the vegetable mixture. Divide the vegetable mixture among the tortillas. Sprinkle with the remaining cheese.
Bake for 10 minutes or until the cheese is melted.