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


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

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


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