Tex-Mex Chicken Pizza

Hello friends!! Long time no see! I’m sorry for my absence lately. Things have been so busy in my neck of the woods- my best friend got married this weekend, and me being the maid of honor I have been super busy with that! The wedding was beautiful and I was so excited to be a part of all the festivities.  In a couple of weeks I have another bachelorette party to attend as my brother is getting married in a couple of months… and the holidays are drawing closer and closer too! Luckily all this stuff is fun, but it’s been busy nonetheless. That is why I figured I’d bring you and nice and simple dinner tonight for those busy times in your own lives.

As you all know, I am a fan of easy dinners. These Tex-Mex “pizzas” fit that description to a tee! Toast some tortillas, top with deliciousness, and devour. If you buy a rotisserie chicken, this meal is even easier! I made this a few weeks ago on a super busy night, and had it for the next few days because it was so delicious. This is one of those meals that I wish I always had the ingredients on the ready because they are the perfect lazy person’s dinner.

Tex-Mex Chicken Pizza

Tex-Mex Chicken Pizza

Makes 4


1/2 cup sour cream

1/3 cup fresh cilantro, chopped, divided

2 Tbsp lime juice, divided

Salt and pepper

1 (16-oz) can refried beans

1 tsp chili powder

4 (8-inch) flour tortillas

8 tsp vegetable oil

2 cups shredded chicken (from a rotisserie chicken, or you can cook and shred a couple chicken breasts)

1 cup pepper jack, Monterey jack or cheddar cheese, shredded

1/2 cup pickled jalapenos, chopped (or sliced)


1. Preheat oven to 475 degrees. In a small bowl, add the sour cream, 1/4 cup cilantro and 1 Tbsp lime juice, and whisk together. Season to taste with salt and pepper. In a seperate bowl, stir together the refried beans, remaining lime juice, and chili powder.

2. Line  two baking sheets with aluminum foil. Brush each tortilla with vegetable oil- use about 1 tsp per each side of a tortilla. Lay on the baking sheets, and bake about 5 minutes until golden, flipping halfway through. Check frequently, as the tortillas can go from golden to brown fairly quickly.

3. When the tortillas are done, spread each with about 1/4 cup of the refried bean mixture. Leave about 1/2-inch border around the edge. Top the refried beans with about 1/2 cup of the chicken mixture per tortilla, then 1/4 cheese, and then 2 Tbsp jalapenos. Transfer to the oven, and bake about 6-8 minutes until the cheese is melted and the toppings are heated through. Serve with sour cream mixture, cilantro and salsa if desired.

Source: America’s Test Kitchen: 30 Minute Suppers



So I’ve been making a lot of enchiladas lately (if two types in two weeks equals a lot that is), and so I had some leftover corn tortillas that were about to go to waste.  I really hate to waste food, and so I decided I should make something with them… there weren’t enough for more enchiladas, and so the second thought that came to mind was to make migas- something I’ve been wanting to try to make forever!  I went with a Tex-Mex version which traditionally is pretty much eggs scrambled with corn tortillas, cheese, chiles, salsa, and some other ingredients- like cilantro, for example, and is traditionally a breakfast dish.  After searching for a good recipe to try, I came upon one on Chaos in the Kitchen that was linked through Tastespotting (if you haven’t been to this website I highly recommend it- fair warning though- it will make you VERY hungry!).  This was excellent and just what I was craving!


Serves 2-3

6 eggs
1/4 cup milk
1 tbsp oil
2 cups corn tortilla chips or chopped corn tortillas
1 bunch green onions (green and white parts) or 1/2 onion, diced
2 jalapenos, diced (can be de-seeded, depending on how spicy you like your food)
2 oz melting cheese, shredded (i.e. Cheddar, Colby, or Jack)
1 cup fresh salsa 
1 cup fresh cilantro, chopped
Salt and pepper
1. In a mixing bowl combine eggs and milk, beat lightly with a fork.
2. Heat oil in a heavy skillet over medium heat.
3. Fry tortillas in oil until crisp and starting to brown.  Add onions and jalapenos.  Saute until soft.  Sprinkle with salt and pepper.
4. Pour egg mixture into the pan with tortillas and sprinkle with salt and pepper.
5. Stir eggs gently until soft-set.  Sprinkle with cheese and stir to combine. 
6. Make a well in the center of the skillet and add salsa.
7. Allow salsa to warm up in the center of the skillet for a minute before gently stirring in the egg mixture.
8. Taste, and season with salt and pepper to your liking.  Turn off the heat and stir in fresh cilantro.
9. Serve immediately.
  • I didn’t have any fresh salsa or ingredients to make fresh salsa in my apartment, so I used a generic salsa that I had in the fridge, and it was good, but not quite as good as I imagine it would be with fresh salsa.  Next time I make this I will definitely be making fresh salsa to stir in!  I imagine that red and green salsa would be equally delicious, but  I’m leaning toward Tomatillo salsa for my next batch.  
  • When crisping up the corn tortillas I actually ended up adding a little more oil than it called for, as the tortillas began sticking a bit.  I’m not sure whether this was due to the size of the skillet that I used (12.5 inch), but in any case, I wouldn’t worry if you need to add a little more oil.  Even though mine stuck a bit, they didn’t end up burning.