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Jalapeno popper tortilla pizzas recipe

Jalapeno popper tortilla pizzas recipe

By Mia Anand
55’ Prep time
35’ Cook time
90’ Total time
408 Calories
6 Serving
Mia Anand 0 Followers

Step by Step

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Step 1

Preheat the oven to 500˚. Set a wire rack on each of 2 rimmed baking sheets. Heat the vegetable oil and bacon in a large nonstick skillet over medium-high heat. Cook, turning occasionally, until crisp, 8 to 10 minutes. Transfer the bacon to paper towels to drain, then chop. Pour the drippings into a small bowl and wipe out the skillet.
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Step 2

Return the skillet to medium-high heat. Lightly brush 1 tortilla with the reserved bacon drippings. Add to the skillet and cook until lightly browned on the bottom, about 2 minutes. Flip and cook, rotating the tortilla and gently pressing it with a spatula, until crisp, about 3 minutes. Transfer to one of the racks, crisp-side down. Repeat with the remaining tortillas and bacon drippings, reducing the heat if the tortillas are browning too quickly.
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Step 3

Spread the pizza sauce on the tortillas, then sprinkle with the mozzarella, chopped bacon and pickled jalapenos. Working in batches, bake the pizzas, 1 baking sheet at a time, until the cheese is melted and bubbling, about 8 minutes.
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Step 4

Microwave the cream cheese in a small microwave-safe bowl until runny, about 30 seconds. Stir in the jalapeno brine and season with salt and pepper. Drizzle on the pizzas. Cut into wedges.

Ingredient

  • Bacon
    Bacon
  • Cream cheese
    Cream cheese
  • Pizza sauce
    Pizza sauce
  • Vegetable oil
    Vegetable oil
  • Pickled jalapeno slices
    Pickled jalapeno slices
  • -size flour tortillas
    -size flour tortillas
  • Shredded mozzarella cheese (about 12 ounces)
    Shredded mozzarella cheese (about 12 ounces)
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