One Pork Butt – Three Meals: Pork Quesadillas With Corn Crema

22 04 2016

One Pork Butt – Three Meals.

Meal two, quesadillas, which is always a great go-to vehicle for using up leftovers!

Also, more baby food inspiration here, as I used my son’s corn puree for the corn crema. I’ve seen recipes using heavy cream or mayo added to sour cream to make homemade Mexican crema. I figured corn puree has a similar consistency so why not. Major win folks, its delicious and the perfect sauce to cut through the pork in these quesadillas!

Pork Quesadillas with Corn Crema

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 4 multi-grain tortillas, soft taco size
  • Shredded Mexican cheese blend
  • 1 cup Pulled Pork, just eyeball it
  • 1/2 cup sliced and rinsed leeks (remove the hard green top, slice the white part down the middle lengthwise, then slice again into half moons, then rinse pieces in a mesh strainer to remove any dirt and dry slightly)
  • 1/2 cup frozen corn
  • 2 Tbsp sour cream
  • Zest and juice of half a lime
  • Salt to taste
  • Sliced green onions for garnish

Preheat oven to 400.

Cook corn according to package directions. Remove 1/4 cup and set aside. Puree the remaining 1/4 cup with a little water in a high powdered blender until smooth and creamy. Combine the corn puree with the sour cream, zest and lime juice and salt to taste. Set aside.

To build the quesadillas, add two tortillas side-by-side on a large baking sheet (or pizza stone). Top each tortilla with a layer of cheese, pork, leeks and cooked corn (make sure cheese is on the bottom which will act as a glue to keep everything together). Add another layer of cheese and top each with another tortilla. Bake for 20 minutes until tortillas begin to brown and cheese is melted.

Remove from the oven and once cool enough to handle, cut each into four pieces. Divide among plates and top with the corn crema (I used a squeeze bottle if you’re curious) and garnish with sliced green onions.

Chipotle Beef and Black Bean Chilaquiles

9 10 2014

Chilaquiles are a popular Mexican breakfast, great for using up day-old tortillas which are crisped up and tossed in sauce. But this spicy and bold-flavored version makes for a delicious dinner too! This meal is also great for using up overripe tomatoes too, because you’ll never know the difference once you quickly puree them. I love finding creative ways to use up ingredients that might otherwise get tossed.

Chipotle Beef and Black Bean Chilaquiles

The following serves 4 (compliments of This Girl’s Gotta Eat and Everyday With Rachel Ray):

  • 1 cup dry organic black beans
  • Low-sodium, reduced-fat chicken broth
  • Ground cumin
  • Ground chipotle chile pepper
  • Granulated garlic
  • Ground coriander
  • 1 (4 oz) can diced green chiles
  • 6 whole grain small tortillas (or 3 large), quartered
  • Olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 chipotle in adobo, plus some of the adobo sauce (about 1 tsp)
  • 1 lb organic ground beef
  • 1 lb tomatoes, pureed in a Vitamix or high-powered blender
  • Kosher salt and pepper
  • Cilantro, chopped
  • Green onions, chopped
  • Lime juice
  • Eggs, one per person
  • Reduced-fat, shredded Mexican cheese blend

Either the night before, or the morning you want to serve this, soak the dry black beans in 3 cups of water for at least 8 hours. Drain the beans and add to a medium pot. Add 3 cups of chicken broth and bring to a boil over medium heat. Add spices – about 1.5 tsp cumin, 1 tsp each of chipotle chile pepper and granulated garlic and 1/2 tsp of coriander. Mix well, cover and cook over medium for 60 minutes, stirring occasionally. If the liquid seems to be evaporating too quickly, just add a little bit more chicken broth. During the last 10 minutes, stir in the diced chiles.

Meanwhile, preheat oven to 350. Lay tortillas on a baking sheet in a single layer and bake until golden brown and crisp, about 10-15 minutes. You can use day-old tortillas here to help use up leftovers you may have. Once crisp, remove from the oven and set aside.

In a large skillet, heat a little olive oil over medium-high heat. Add onion and saute until soft 3-5 minutes. Add garlic and saute until fragrant, 30 seconds. Next add dry spices and let them toast. Add 1 tsp cumin and 1/2 tsp coriander. Next add the chipotle in adobo and the sauce. Mix spices together, breaking up the chipotle well. Next add the ground beef, breaking up with the back of a wooden spoon. Mix the spices into the meat well, and saute beef until browned and cooked through. Season with salt to taste and add pureed tomatoes. Mix well and bring to a low bubble, then reduce heat to low and cook for 5-10 minutes. You want the sauce to be on the loose side because you’re going to toss the tortilla into it, so if it looks to thick, add some chicken broth to thin out. Season lightly with salt to taste.

Just before you’re ready to serve, add the tortillas and stir into the meat sauce to fully cover the tortillas.

In another skillet with some oil heated, fry one egg per person until the whites are just set and the eggs are sunny-side up, about 3 minutes. Season with salt and pepper to taste.

To serve, dish out some of the meat sauce and tortillas on each plate. Top with some black beans and garnish with cilantro and green onions. Squeeze on some lime juice, then top each plate with a fried egg. Garnish with shredded cheese and more cilantro and green onions.

Chorizo With Black Beans and Cheddar Polenta

13 06 2014

Tonight’s yummy Mexican dinner was made with nearly all Fresh Fork Market ingredients from our share this week, and was a labor of love! While not too complicated, there are multiple parts to this which did take some time. Like the black beans for instance….I used dried for the first time and am now converted! The most time-consuming part of making dried beans is soaking them, so just plan ahead, and either soak overnight or in the morning before you head to work.

Chorizo with black beans and cheddar polenta

The following serves 2-4 (compliments of This Girl’s Gotta Eat):

  • 1 cup organic dried black beans
  • Water
  • 1/2 Tbsp ground cumin
  • 1/2 Tbsp dried oregano
  • 2 dried bay leaves
  • 3 smashed garlic cloves
  • 1/4 cup onion, chopped
  • 1 can (4 oz) diced green chilies
  • Juice of 1 lime
  • 1 pound bulk ground chorizo
  • 1 bell pepper, whatever color you like, chopped
  • 1 small onion, chopped
  • 2-3 garlic scapes, chopped or garlic cloves minced
  • 1 small head fresh spinach leaves
  • 2 cups low-sodium, reduced-fat chicken broth, plus more for deglazing
  • 1/2 cup corn meal
  • 1/4 cup reduced-fat cheddar cheese, shredded
  • Fresh chopped cilantro
  • Fresh salsa
  • Corn crackers or tortilla chips for garnish

Rinse black beans well, in a strainer. Soak 1 cup of dried beans in 3 cups of water for 6-10 hours. You can either do this overnight, or in the morning before you head to work. After 6-10 hours, drain the beans, add to a medium pot and add 3 cups of water or chicken stock and bring to a boil. Add the cumin, oregano, bay leaves, smashed garlic cloves, and 1/4 cup chopped onion. Cook over medium heat for 60 minutes, or until tender, stirring occasionally. If your liquid starts to evaporate before the beans are done, just add some more water or stock. During the last 5 minutes of cooking, add the diced chilies, juice of 1 lime and salt to taste.

Start the chorizo part after the beans have been cooking for about 30 minutes. In a large cast iron skillet, heat a little olive oil over medium-high heat and add the small chopped onion and bell peppers. Saute for a few minutes until beginning to softened. Add the garlic scapes or garlic, cook until fragrant about a minute. Add the chorizo, breaking up with a wooden spoon. Saute until the meat crumbles and starts to get a nice brown on it, stirring occasionally. Deglaze the pan with a little chicken stock, a turn or two of the pan. Be sure to scrape up any brown bits that have formed on the bottom of the pan. Add spinach to the chorizo and cook until wilted. Season lightly with salt to taste.

Next make the polenta, just note it cooks fast. Also note this portion is for about 2 people. Bring 2 cups chicken broth to a boil. Slowly whisk in the corn meal. Reduce heat to low and continue to whisk the polenta constantly for 5 minutes. Remove from heat and vigorously stir in the cheddar cheese until fully melted and incorporated.

Right before serving, garnish both the chorizo mixture and the black beans with some chopped cilantro.

To serve, dish out the polenta, the black beans and the chorizo mixture onto plates. Top with a dollop of fresh salsa and some corn crackers or tortilla chips for some crunch and for scooping.

Fiesta Chicken Stuffed Bell Peppers and Black Beans

29 04 2014

This Mexican dinner with a kick is like a party for your taste buds! Loaded with flavor and comes together relatively fast, that’s my kinda dinner! It’s also low in carbs, making it a healthy meal option. This could easily be made with any meat you have on hand like pork, beef or turkey. And you can stuff the filling into baby peppers as well, making this not only a versatile dish, but a great appetizer to take to your Cinco de Mayo fiestas!

Fiesta Chicken Stuffed Bell Peppers and Black Beans

Fiesta Chicken Stuffed Bell Peppers and Black Beans

The following serves 3-4 (compliments of Food Network Magazine and This Girl’s Gotta Eat):

  • 3 bell peppers, any combo of red, orange and yellow, sliced in half and seeded
  • Extra-virgin olive oil
  • 1 and a 1/2 onion, diced
  • 1 poblano chile pepper, seeded and diced (use a large or small pepper here, the larger the pepper the more heat you’ll add to the dish)
  • 5 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp ancho chile powder
  • 1 tsp chipotle chile powder
  • Kosher salt
  • 1 lb ground chicken breast (you could also use ground turkey, pork or beef if you wanted)
  • 1 cup shredded Mexican cheese blend
  • 1 large can (28 oz) black beans, rinsed and drained
  • 1 can (4 oz) diced green chilles
  • Juice of 1 lime
  • 1/4 cup chopped cilantro

Preheat grill to medium. Add halved peppers and grill for a few minutes on both sides, just until they begin to char and soften. Remove from the grill.

Heat a couple of Tbsp of olive oil in a large skillet over medium heat. Add 1 diced onion, poblano, 3 minced garlic cloves, 1 tsp cumin, 1 tsp oregano, ancho and chipotle chile powders and 1 tsp salt. Cook, stirring, until the onion and poblano are tender, about 8 minutes.

Preheat oven to 425.

Increase the heat to medium-high and add the chicken. Cook, breaking up the meat with a wooden spoon, until no longer pink and beginning to brown, about 5-6 minutes. Remove from the heat and allow to cool. Once cool, make sure the meat is crumbled and mix in the cheese.

Place grilled peppers on a baking sheet and stuff with the chicken mixture, using your hands and a spoon to press and mound the meat mixture evenly among pepper halves. Bake until the peppers are hot and the cheese melts, about 10 minutes.

Meanwhile, make the black beans. In a medium skillet, heat a little olive oil over medium high heat and add half a diced onion and 2 minced garlic cloves. Cook for a few minutes until the onion begins to soften, stirring occasionally. Add 1 tsp of both ground cumin and dried oregano, season with salt and pepper to taste. Next add the black beans and the diced green chilles. Cook for 5 or so minutes over medium heat, turning occasionally. Next add the juice of 1 lime and turn the heat back to low. Taste and adjust seasoning, such as salt, as needed. Keep warm until ready to serve.

Serve peppers over black beans and garnish with cilantro.

Spicy Chocolate Chia Seed Pudding

7 03 2014

This healthy pudding offers lots of flavor without all the guilt of having dessert. Enjoying this treat with some red wine will help bring out the chocolate flavor, and the spices.

Spicy Chocolate Chia Seed Pudding

Spicy Chocolate Chia Seed Pudding

The following makes 2 servings (adapted from Oh My Veggies):

  • 1/3 cup chia seeds
  • 1 cup unsweetened vanilla almond milk
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp organic maple agave syrup
  • 1/2 tsp ground cinnamon
  • Pinch of cayenne
  • Splash of non-fat half and half (optional)
  • 1/4 cup sliced almonds, toasted
  • Dark chocolate mini chips
  • Sea or kosher salt

Combine chia seeds, milk, cocoa powder, maple syrup, cinnamon and cayenne in a medium bowl. Cover and refrigerate overnight, or at least 8 hours.

Transfer mixture to a high-powered blender and blend until smooth. Mix in a splash of half and half (optional) and return to the refrigerator and chill 10-15 minutes.

Serve pudding topped with toasted almond slices, a sprinkle of chocolate chips and a pinch of salt.

Chicken Tortilla Soup

16 02 2014

This is a flavorful Mexican soup, that’s filling and fairly easy to make. Great for game day or a lazy winter Sunday, when you’re looking for a hearty meal to warm you up! 🙂

Chicken Tortilla Soup

Chicken Tortilla Soup

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 3 small-medium boneless, skinless chicken breasts
  • 1 large soft tortilla, sliced into strips (use whatever you have, I had sun-dried tomato tortillas…you could also just serve with tortilla chips if you prefer)
  • 2 Tbsp oil
  • Half a medium red onion, chopped
  • Half a medium yellow onion, chopped
  • 2 large garlic cloves, minced
  • 2 chipotles in adobo sauce
  • 1 and 1/2 to 2 Tbsp chili powder
  • Salt to taste
  • 6 cups vegetable or chicken broth
  • 1 can (15 oz or half a large 28 oz can) diced tomatoes
  • 6 oz frozen corn (about half a small bag)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1/4 cup plain Greek yogurt
  • Zest and juice of 1 lime
  • Chopped cilantro, sliced green onions and reduced-fat cheddar cheese for garnish

Preheat oven to 350.

Boil chicken in a pot of water until fork tender. Remove to a cutting board and let rest a few minutes before shredding or cutting into cubes. Set aside until ready to add to the soup.

Spray tortilla strips with a little non-stick spray and bake on a cooking sheet for a few minutes until crisp. Remove from oven and set aside until ready to serve.

In another large pot, heat oil (use whatever you have) and saute onion and garlic for a few minutes. Add chipotles and break up into small pieces with a wooden spoon, let cook for a minute or so to melt into the onion and garlic. Add the chili powder, season with salt to taste and cook another minute.

Add the broth and tomatoes, bring to a boil and reduce to simmer. Cook for 15 minutes. Add the corn and black beans, continue to simmer, stirring occasionally for 5 minutes. Using an immersion blender, puree some of the soup slightly – just a few clicks of the hand blender. This will help thicken the soup a little. Then, add chicken and warm through, simmering another 5-10 minutes.

While the soup cooks, mix yogurt with the zest of 1 lime and season with salt to taste.

Before serving, remove soup from heat and add the juice of the lime you zested. Taste and season with salt if needed. Stir in the yogurt and mix well to combine and yogurt melts into the soup. Divide among bowls and garnish with cilantro, green onions, cheese and tortilla strips.

Mexican Wonton Lasagna With Pulled Pork

3 01 2014

Per tradition, I made pulled pork and sauerkraut for New Year’s Day, and saved some of the pork (and the liquid I slow cooked it in, essentially a homemade pork stock) to use in another meal. Leaving the house this morning I had wonton wrappers and pork dancing in my head, and before long I was dreaming of a wonton lasagna for dinner tonight! I generally always keep canned tomatoes, beans, stock and spices on hand to have in between grocery trips to be able to whip up a Mexican dinner like this.

Mexican Wonton Lasagna With Pulled Pork

Mexican Wonton Lasagna With Pulled Pork

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 2 Tbsp olive oil
  • 4 garlic cloves, minced
  • 1 can (4 oz) diced green chilies
  • 1 can (15.5 oz) black beans, rinsed and drained
  • 3/4 cup chicken, beef or homemade stock
  • 1 and ½ tsp ground cumin
  • 1 and ½ tsp ground coriander
  • 1 and ½ tsp chili powder
  • 1/4 tsp cayenne pepper
  • Salt
  • 1 small onion, chopped
  • 1 can (28 oz) diced tomatoes
  • 2-3 cups pulled pork
  • 1 (12 oz) package wonton wrappers
  • Reduced-fat shredded cheese, like a Mexican blend or cheddar

Preheat oven to 400.

I used a cast iron skillet to make this meal. If you don’t have one, you can cook in a skillet and then transfer to a casserole dish to bake.

Heat 1 Tbsp olive oil in a saucepan over medium; add half the minced garlic and cook until fragrant, a minute. Add green chilies and cook for another minute. Add the beans and ½ cup stock, and cook for a few minutes. Mash the beans with a potato masher. Add ½ tsp each of ground cumin, coriander and chili powder. Heat until beans are warned through, a few more minutes. Remove from heat, season with salt to taste and lime juice. Set aside until you’re ready to build the lasagna.

While the beans are cooking, heat another Tbsp of oil in the cast iron skillet over medium-high. Add the onions and the rest of the minced garlic, sweat for a minute or two. Add a tsp each of ground cumin, coriander and chili powder, 1/4 tsp of cayenne pepper and season with salt to taste. Stir to combine, cooking for another minute. Deglaze the pan with 1/4 cup of stock. Add tomatoes and pulled pork. Stir to combine and bring to a low simmer. Season with salt to taste. Cook for about 10 minutes, stirring often to let some of the liquid cook out. Remove from heat, then remove 2/3 of the tomato/pork sauce from the cast iron skillet to a bowl.

To build the lasagna:

Spread the remaining tomato/pork mixture left in the skillet out evenly. Layer wonton wrappers overtop the sauce (about 13 wrappers), overlapping slightly. Top with 1/3 of the beans and some shredded cheese. Add 1/3 of the tomato/pork sauce, top with another layer of 13 wonton wrappers, 1/3 of the beans and some more shredded cheese. Repeat layering one more time with the remaining ingredients (sauce, wontons, beans and cheese) – you should end with a layer of cheese on top.

Cover with the lid (if using a cast iron skillet) otherwise use foil, and bake 30 minutes. Remove lid, or foil and bake until cheese is browned, 10 more minutes. Remove from the oven and let stand a few minutes before serving.

Baked Shredded Beef and Cheese Flautas

11 12 2013

I was making my trusty Beef-n-Noodles ( the other night when I decided to save some of the shredded beef to make another meal out of (which I think is brilliant and will do from now on BTW). Now, que my thought for flautas….which are tortillas that have been filled and rolled up into a tube or “flute”. The perfect vessel for using up leftover meat like the shredded beef I saved! These flautas are easy thanks to the leftover beef, deliciously creamy with a spicy kick, AND healthy – my favorite part!

Baked Shredded Beef and Cheese Flautas

Baked Shredded Beef and Cheese Flautas

The following makes 6-8 flautas (compliments of This Girl’s Gotta Eat):

  • 2 cups shredded beef, could also use leftover ground beef, chicken or turkey
  • 2 Tbsp pureed chipotle in adobo sauce
  • Couple tablespoons of low-sodium beef broth
  • 1/4 heaping cup reduced-fat cream cheese, softened
  • Whole wheat tortillas (6-8 depending on what size you use)
  • Reduced-fat cheddar cheese, shredded

Preheat oven to 375.

In a bowl combine the pureed chipotles, cream cheese and beef broth. Add the broth a tablespoon at a time until the mixture thins out slightly and becomes creamy. Next, add the beef and combine.

Warm the tortillas in the microwave in a damp towel for a minute so they’re easier to roll. Place some of the beef mixture onto the center of the tortilla (make sure not to overstuff), top with a little shredded cheese and roll up. Place seam-side down on a non-stick baking sheet. Continue stuffing and rolling the rest of the flautas.

Bake for 10 minutes, then flip and bake for another 5 minutes or until crispy and golden brown.

Garnish flautas with cilantro or parsley and serve with a side of black beans (like pictured above), rice or a salad.

Mexican Quinoa Salad with Creamy Chipotle Dressing

31 10 2013

I’ve recently read several articles that refer to Quinoa as the “super grain of the future”. Though not technically a grain as it’s in the spinach and beet families, it’s referred to a grain because it cooks and looks like one (although pictured here it looks like meat!). It’s packed with protein and essential amino acids; is a good source of fiber, rich in minerals and is gluten free…no wonder it’s called a super grain! Quinoa cooks fast too, so it’s ideal for busy weeknight dinners. I like to use it as a side dish, or in a salad like this tasty Mexican-inspired one. And knowing how healthy it is, I don’t feel bad tossing it in a creamy dressing, which in itself is made with low-fat ingredient choices of course 🙂

Mexican Quinoa Salad with Creamy Chipotle Dressing

Mexican Quinoa Salad with Creamy Chipotle Dressing

The following serves 2-3 with leftovers:

  • 1 cup of pre-rinsed Quinoa
  • 2 cups low-sodium chicken stock
  • 1 head of romaine lettuce, chopped
  • Olive oil
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup of corn kernels
  • Half an onion, chopped
  • Handful of cherry tomatoes, chopped
  • Cooked, leftover chicken – could be shredded, cubed or even rotisserie chicken (this is a good recipe to use up leftover chicken)
  • 2/3 cup fat-free or low fat sour cream
  • Handful of cilantro, chopped
  • 1 Tbsp chipotle in adobo, pureed
  • 1 tsp ground cumin
  • 1 tsp ground chili powder
  • Juice from 1 lime, plus more for lettuce
  • 1/2 tsp kosher salt
  • Reduced-fat Mexican cheese, shredded

In a saucepan, combine black beans, corn and a drizzle of olive oil, cook on medium high until heated through. Add dry quinoa and chicken stock and cook according to quinoa package directions. Once cooked, fold in the onion and shredded chicken, let cool slightly.

While the quinoa cooks, make the salad dressing by combining the following in a bowl: sour cream, cilantro, pureed chipotle in adobo, cumin, chili powder, juice of 1 lime and salt.

Next, combine the dressing with the cooked and semi-cooled quinoa mixture.

Chop romaine and mix with a little olive oil, lime juice and salt.

To serve, divide the dressed romaine among plates and top with the quinoa salad. Top with tomatoes and cheese if desired.

Shredded Crockpot Beef Mexican Pizzas

7 08 2013

This morning I put a roast in my crockpot, covered it with broth, clicked it on low and left for the day. Didn’t have a clue what I was going to make for dinner, I just knew it had to be based around shredded beef! While cruising the net for inspiration for something to make, I found the sauce for this recipe on Shape Magazine’s site, and the rest of my dinner plan basically created itself. I used my easy shredded beef to make delicious Mexican pizzas…yum!

Shredded Crockpot Beef Mexican Pizzas

Shredded Crockpot Beef Mexican Pizzas

The following makes 2 pizzas with leftover beef and bean stuffing (compliments of This Girl’s Gotta Eat and Shape Magazine):

  • 1 beef roast, use whatever you have on hand
  • 1 box low-sodium, fat-free chicken stock
  • 1 box low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 chipotle peppers in Adobo sauce
  • Juice of 1 lime
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp kosher salt
  • Oil, use whatever you have
  • 1 onion, diced
  • 2-3 cloves of garlic, minced
  • 1 large can black beans, rinsed and drained
  • 1 can green chilies, diced
  • 4 whole wheat tortillas
  • Low-fat Mexican blend cheese, shredded

Place beef in the crockpot and cover completely with liquid. I used 1 box of chicken stock and 1 box of beef broth. And if those aren’t enough, I typically use water as the rest of the liquid to ensure the meat is fully covered. Cover crockpot and cook on low for 8 hours. Once cooked, remove beef and let cool. Shred cooled beef with a fork or your fingers.

Strain the broth liquid from the crockpot and set aside.

Preheat oven to 400 degrees.

Add the tomatoes, chipotle peppers, lime juice, coriander, cumin and salt to a blender and puree everything until it’s well blended.

In a large saute pan, heat 2 Tbsp oil over medium heat. Add the onion and cook until it starts to turn translucent and become soft. Add garlic and cook another few seconds until fragrant.  Add the green chiles and beans and a little of the strained stock that you cooked the beef in and cook for a few minutes. Next, add the shredded beef to the beans and warm. Add 3/4 of the sauce (reserving 1/4 of it) to the beef and continue to cook until sauce is heated through. (Note: depending how large your roast is you may not want to use all the shredded beef for this recipe. I saved some for another meal! I also saved the broth to use later as well – can’t let that deliciousness go to waste!)

While the beef is cooking in the sauce, warm the tortillas in the oven for a few minutes.

To build the Mexican pizzas: spoon some a good helping of the beef and bean mixture onto a tortilla. Place a second tortilla on top. Spoon some of the sauce on top of the second tortilla and top with cheese. Repeat with remaining two tortillas.

Bake the pizzas on baking sheet or pizza stone until warmed through and cheese is melted, 5 minutes or so.

Remove from the oven, let cool for a minute, then slice. Garnish with lime zest and extra sauce. You can also top the pizza with extra goodies such as tomatoes, black olives and lettuce if you like as well.