Mexican Pizza with Chorizo, Monterey Jack Cheese and Sun-Dried Tomatoes

Ingredients

• 4 9-inch flour tortillas
• 1 ½ cups grated Monterey Jack cheese
• 4 teaspoons pine nuts
• 1 poblano chili
• 14 teaspoons olive oil
• 2 tablespoons balsamic vinegar
• ¾ pound pork chorizo, casings removed
• + 3 more ingredients
• • 1 garlic clove
  • 2 teaspoons dried oregano
  • 2 ounces sun-dried tomatoes

Place tomatoes in medium bowl. Add enough boiling water to cover; steep until soft, about 15 minutes. Drain tomatoes. Slice tomatoes into matchstick-size strips and place in small bowl. Add 2 tablespoons oil and vinegar; toss to coat. Season to taste with salt and pepper. (Tomatoes can be prepare...

View full recipe at Epicurious