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Mexican Mini Pizzas https://www.metro.ca/userfiles/image/recipes/minipizzas-mexicaine-6718.jpg PT50M PT12M PT1H02M
In a bowl, combine the tomatoes, beans, corn, ketchup, chili powder, salt and pepper. Mix well and set aside. In a skillet, sauté the pancetta until golden brown and crisp. Set aside on paper towels. Preheat the oven to 200°C (400°F). Arrange the pitas on a baking sheet. Place a generous spoonful of the vegetable mixture on each one, then top with chopped red onion and some crumbled pancetta. Add a small dollop of salsa verde and finish with the grated cheeses. Bake for 7 minutes to heat and melt the cheese. Serve with more salsa verde. All rights reserved © Saputo inc. 2010
24
1 cup (250 mL) canned italian tomatoes, drained, seeded and chopped 14 oz (398 mL) kidney beans, rinsed, drained and patted dry 1 cup (250 mL) corn kernels 2 Tbsp. (30 mL) ketchup 2 tsp. (10 mL) chili powder Salt and freshly ground pepper 3 oz (90 g) pancetta, chopped coarsely 24 mini pitas 1 red onion, chopped finely 1/2 cup (125 mL) store bought salsa verde 150 g saputo sliced monterey jack cheese 150 g saputo pizza mozzarella cheese, grated
Mexican Mini Pizzas

Mexican Mini Pizzas

Rate this recipe
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24
servings
0:50
Preparation
0:12
COOKING
1:02
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 cup
    (250 mL)
    canned italian tomatoes, drained, seeded and chopped
  • 14 oz
    (398 mL)
    kidney beans, rinsed, drained and patted dry
  • 1 cup
    (250 mL)
    corn kernels
  • 2 Tbsp.
    (30 mL)
    ketchup
  • 2 tsp.
    (10 mL)
    chili powder

  • Salt and freshly ground pepper
  • 3 oz
    (90 g)
    pancetta, chopped coarsely
  • 24
    mini pitas
  • 1
    red onion, chopped finely
  • 1/2 cup
    (125 mL)
    store bought salsa verde
  • 150 g
    saputo sliced monterey jack cheese
  • 150 g
    saputo pizza mozzarella cheese, grated
Imprimer ma sélection

Preparation

In a bowl, combine the tomatoes, beans, corn, ketchup, chili powder, salt and pepper. Mix well and set aside.

In a skillet, sauté the pancetta until golden brown and crisp. Set aside on paper towels.

Preheat the oven to 200°C (400°F). Arrange the pitas on a baking sheet. Place a generous spoonful of the vegetable mixture on each one, then top with chopped red onion and some crumbled pancetta. Add a small dollop of salsa verde and finish with the grated cheeses.

Bake for 7 minutes to heat and melt the cheese. Serve with more salsa verde.

All rights reserved © Saputo inc. 2010

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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