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+ servings

Mexican Pizza

Layers of crispy tortillas with refried beans, shredded chicken, salsa, jalapeños and all your favorite toppings
Course dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 People
Calories 540kcal


  • 2 chicken breasts large
  • 12 fresh corn tortillas
  • 16 oz refried black beans
  • 7 oz El Pato Mexican style hot tomato sauce
  • 1 cup diced tomato
  • 1/2 cup diced onion
  • 2 green onions sliced diagonally
  • 1/4 cup sliced black olives. black olives.
  • 1 jalapeño thinly sliced
  • 1/4 cup chopped cilantro
  • 1/2 cup sharp cheddar shredded
  • 1/2 cup Monterey jack cheese shredded


For the Chicken:

  • Put two chicken breasts in a medium pot and cover with water. Add 1/2 tsp kosher salt and 1/4 tsp black pepper. Put over medium-high heat and bring to a boil.
  • Reduce to a simmer. Cover and cook for about 15 minutes.
  • Remove from liquid and allow to rest at least 10 minutes.
  • Shred chicken with your fingers. Cover and set aside.
  • For the Tortilla:
  • Butter both sides of the tortilla. Cook in a small pan on each side for a few minutes over medium heat. Place on a paper towel. Repeat.

For the Assembly:

  • Spread the refried black beans on top of the tortilla.
  • Cover with shredded chicken.
  • Place another tortilla on top.
  • Spread spicy tomato sauce over the top with the back of a spoon.
  • Cover with shredded cheese, sliced jalapeños, diced tomato, diced onion and olives.
  • Place on parchment-lined, baking sheet. Bake at 375 F for around 10 minutes, or until cheese is melted.
  • Remove from oven and allow to cool for a few minutes. Garnish with a dollop of sour cream and a sprinkle of green onions and cilantro.


Serving: 1pizza | Calories: 540kcal | Carbohydrates: 49g | Protein: 20g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 990mg | Fiber: 7g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 3.3mg | Calcium: 300mg | Iron: 3.6mg