Mexican Pizza

I like Taco Bell, but do not frequent it very often. And when I do, I usually pick up the 7 layer Burrito and that's it. I hardly bothered with  trying new tastes, an occasional chalupa (?) maybe.

That said, I do like Mexican food but I am not too keen on going out to eat, why? because it makes me suspicious. Huh? It has familiar ingredients. Yes, but what if lard is used in anything? Years ago, I read a post by a blogger ( her blog is private now) who mentioned the free use of lard as a cooking medium. I could not digest that and now I am more comfortable eating at Indian restaurants and trying some recipes (non Indian), that I like, at home.

My friend, Sonali, taught me this recipe ( among others, which will soon be featured on AC@H- I think I will call it the Sonali Trilogy!!).

Her son, though 2 years older than my boy, is a good companion to little S, playing, teaching and occasionally grumbling. The kids and the Mom's get along well! 

Now Sonali is a working woman and on her weekly off days, she is bustling about in her kitchen making all the things her son enjoys eating and we all benefit from that ;)

One such weekly off day, she made Mexican Pizza and invited me over. As a result, the first recipe of the year comes to you, from Sonali's kitchen and reproduced in mine and over to you! 

There are a couple of variations to the original recipe (Taco Bell)  and still more made in my kitchen.

This 'pizza' is very filling and a one dish meal.

The ingredient list is a bit long, involving getting a lot from the stores, but the end product is so worth it! 

Arm yourself with :

Tortillas ( Flour Tortillas recommended, but for healthier version, choose wheat, be prepared for change in taste) I used 6 inch 

1 can Refried Beans ( my friend Vandana, tells me that most refried beans are made with bacon, so make sure if you are a vegetarian, to select a 100% vegetarian can of refried beans, read the label / ingredient list, carefully).

Salsa

Taco Sauce ( I got Taco Bell brand, available at most grocery stores)

Mexican Blend Cheese

Chopped Bell Pepper

Chopped Green Onions / Scallions (green and white )

Chopped Tomato

Jalapeno (optional) 

Cilantro to garnish

I empty the refried beans in a non stick sauce pan and gently re-heat them. I also added some chili flakes and cumin and garlic powder, adding any spices is purely optional.

Pre heat the oven to 400 deg. F.

There are 2 ways you can go about making this pizza.

METHOD 1:

This involves deep frying the Tortillas in oil (prick the tortilla using a fork or else it will puff up, like a puri)

Drain the tortillas on tissue paper (2 tortillas to a pizza)

ASSEMBLY:

Take one tortilla, Spoon  about  1/3 cup ( or less) of the refried beans evenly on top. If you are using Salsa, spread 1 tbsp of it over the beans.

Place the second tortilla over the first.

Spread  some Taco Sauce over the second tortilla.

Top with shredded cheese, and the chopped vegetables.

Place the assembled pizza on a baking tray and place inside the oven and bake  for about 8-10 minutes until the cheese has melted 

Cut, using a pizza cutter and serve immediately.

METHOD 2:

Spray the Tortillas with oil, on both sides and bake in the oven for about 10 minutes or until the tortilla has golden spots on it and the edges are crispy golden brown.

Remove from the oven and follow the procedure as mentioned in ASSEMBLY

NOTES:
Deep fried Tortillas  are super crunchy and tasty, as most deep fried things are. I prefer the baked version with minimal oil. The tortillas crisp up beautifully in the oven and make it a relatively guilt free indulgence.

These are best eaten as soon as they are made. The refried beans make the tortillas soggy, if kept longer. But  in case you do have some left overs, try toasting them in a toaster oven  for a few minutes and serve.

I used 6 inch Flour Tortillas and found one pizza quite filling.

Additional toppings suggestions : Avocado slices/ cubes and sour cream.

I'd like to try whole wheat Tortillas next time.If you try WW Tortillas, do drop me a comment and let me know how you like 'em.

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Veggie Enchiladas with Roasted Pepper Sauce

I was browsing thru the cook book section in the local library when I found American Masala , pouncing on it and leafing thru the contents was but natural! From there, picking out the recipes I liked most ( and of course were vegetarian) was a quick job. Selecting what to make first (and blog) was difficult!
The book has 125 recipes and pictures which are VERY drool worthy (of course they have to be, it's a cookbook Duh!!) I picked this recipe first for the simple reason, I had almost all the ingredients at hand.

M and I both like Mexican cuisine and for me, when I first came here, this was something that shared a likeness to Indian cuisine.. Tortilla= Roti. They too make Rice, Salsa = Tomato Koshimbir (Tomato Kachumber)!! I had heard of Mexican Cuisine tasted it once in Delhi ( some place where one gets Mex food served by waiters in cowboy outfits and Punabi accents) only to dismiss it all as a sorry affair. Now things were different when I had crossed borders and with a very limited choice in food I could eat outside, this soon became my option.

Then I read in another blog (which is now private) that lard was freely used in these preparations and I recoiled in horror and stayed miles off from it that day on. The only place I agreed to go into was Baja Fresh only because it clearly mentions No Lard. But somehow things changed.. I did not enjoy eating out that much. I missed the Enchiladas, Quesadillas, Tacos but nothing would persuade me to try it again. My only option was to make all these at home.

This recipe is different from what I have eaten outside, but I ain't complaining! It makes a wonderful one-dish meal and the sauce can be made ahead of time. Making the filling and assembly is not very time consuming.
A wonderful recipe and a good choice to make if one has guests coming over for an informal dinner, this taste is sure to make them enjoy every morsel.

For the Sauce ( serves 8-10)

3 tbsp. Canola Oil
1 Red Onion Chopped
4 Lare red Peppers Cored and chopped
2 Med. Tomatoes chopped
4 Garlic cloves
1 Jalapeno ( I used 3 Thai Green Chillies as I had those)
1 tsp. Kosher salt
1/2 tsp Gropund Peppercorns
1/4 cup Heavy Cream
1/4 pound Mozzarella or Queso Fresco cut into cubes

Preheat the oven to 450 deg. F. Grease a large baking dish with 1 tbs. oil, add onion, tomato, peppers, garlic, jalapeno. Sprinkle with salt and ground perrecorns. Drizzle with remaining oil. Toss to coat. Roast the veges. until soft and brown, for about 1 hour, stirring every 15 mins.

Transfer the veges to a blender along with cream and blend until smooth. Pour the puree into a med. saucepan and simmer. Reduce heat and add cheese and cook until it starts to melt. turn off the heat. Taste for salt and adjust accordingly.

This sauce is slightly sweet and has a delicate smoky flavor associated with red peppers and is a delightful chnge from the regular Enchilada sauce.This sauce can also be used as a dip with chips. For the Filling:

2 tbs Canola /Extra Virgin Olive Oil
1 Jalapeno finely chopped
1 tsp Cumin seeds
1 tsp. Coriander powder
1/2 tsp ground Peppercorns
10 Med. Carrots, peeled and grated
1 head Cabbage, shredded
1/2 cup chopped Cilantro
1/2 tsp Cayenne pepper
2 tsp Sugar
1 tsp Toasted cumin
1 tbs. Salt
Juice of 1 1/2 Lime

In a large wok or kadhai, heat Oil with Jalapeno, Cumin Seeds and ground Peppercorns on medium heat cooking until the cumin is fragrant and brown.

Add Coriander pwd. and cook for 15 secs. Add the cabbage and Carrots. Cook, stirring ocassionally until the cabbage has wilted yet is still al dente- about 4 mins.

Stir in Cilantro, Cayenne pepper, Sugar, Toasted Cumin and Salt.

Cook fo r 30 secs and then remove from heat. Stir in Lime juice.
For the Veggie Enchiladas with Roasted Pepper Sauce:
1 tbsp. Unsalted Butter at room temp.
Roasted Red Pepper Dip ( recipe as above)
8 Whole Wheat Tortillas (6 inch)
1/2 the Carrot - cabbage filling recipe as above
1 cup shredded cheese ( I used readymade Mexican blend from the store)
Sour cream to top (optional)

Preheat the oven to 450 deg. F.

Grease a 11x 9 inch baking dish with butter.

Add 1/2 cup Roasted Red Pepper Dip , spread it evenly and set aside.

Heat a griddle / Tawa. On med- high heat toast the Tortilla until it is pliable and toasty.

Roll a heaping of 1/4 cup of the carrot-cabbage salad in each Totilla and place seam side down in the baking dish.

Cove with the remaining dip and top with an even layer of cheese.

Bake until the cheese is melted and a golden brown.

Garnish with finely chopped cilantro & sour cream , if using.

And before I sign off, Rajee has honoured me by giving my humble blog this award!! Thank You ever so much Rajee! You made my day !

In turn ,I would like to pass on this award to :
Bee and Jai
Suganya
Nupur
Sia
Cynthia

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