Individual Tex-Mex Chicken Pizzas

Serves 4

Pan IconWHY THIS RECIPE WORKS: Tortillas are a great quick option to use as a pizza base because they crisp up beautifully and are the perfect size for making personal pizzas. All we have to do is brush the tortillas with a little oil and crisp them in the oven while we prep our toppings. We keep with a Tex-Mex theme in this recipe by topping our pizzas with creamy refried beans, shredded chicken, spicy pepper Jack cheese, and pickled jalapeños. Dolloping sour cream on the pizzas before serving adds just the right cooling, creamy counterpoint. We easily boost the flavor of canned refried beans with the help of a little lime juice and chili powder, and we dress up the sour cream by stirring in some cilantro and lime juice. See the Easy sidebar that follows the recipe.

½

cup sour cream

1/3

cup chopped fresh cilantro

2

tablespoons lime juice

Salt and pepper

1

(15-ounce) can refried beans

1

teaspoon chili powder

4

(8-inch) flour tortillas

8

teaspoons vegetable oil

2

cups shredded rotisserie chicken

4

ounces pepper Jack cheese, shredded (1 cup)

½

cup chopped pickled jalapeños

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees. Whisk sour cream, ¼ cup cilantro, and 1 tablespoon lime juice together in bowl. Season with salt and pepper to taste. Stir beans with remaining 1 tablespoon lime juice and chili powder in second bowl.

2. Brush tortillas with oil on both sides, using 1 teaspoon per side. Arrange on 2 rimmed baking sheets and bake until golden, about 5 minutes, flipping tortillas halfway through cooking.

3. Spread ¼ cup bean mixture over each tortilla, leaving ½-inch border around outside edge. Top each with ½ cup chicken, followed by ¼ cup pepper Jack and 2 tablespoons jalapeños. Bake until cheese is melted and all ingredients are heated through, 6 to 8 minutes. Cut each pizza into quarters, dollop each slice with heaping teaspoon sour cream mixture, and sprinkle with remaining cilantro. Serve.