with Southwest Salsa is a quick and easy snack or appetizer sure to please.
I decided to spice things up a little this week with this delicious salsa. The flavors were just right with chips and then I had an “Ah Ha” moment. Why not make pizza using the salsa instead of traditional pizza sauce.
I had to convince my troops they would love the tortilla pizza. They are not usually adventurous trying new foods but I knew if I convinced them that this snack had all the flavors they already like all will be O.K.
The Southwest salsa is easy to make in a mini chopper or food processor. If you are short on time, don’t fret, you can always use your favorite brand of salsa if you want ‘quicker and easier‘!
For my quick and easy version of homemade salsa you will need a can of southwestern style corn (you can use plain corn if that’s all you have on hand), fresh tomatoes (OR you can use a can of diced tomatoes), a green and red peppers (use half of each), 1 can kidney beans (optional), scallion and the usual garlic, jalepeno, and cilantro. Along with these ingredients you’ll need to add in a little sweetness and vinegar.
Making the pizzas is a breeze. Lay out the tortilla shells on a baking sheet and heat in the oven for about 4 minutes. Remove from the oven and add 1 tablespoon of each cheese lightly over each taco. Spread about 1/2 to 2/3 cup of salsa over the cheese and sprinkle a little more cheese over the top. Bake for a few minutes until the cheese is melted and they start to crisp up.
Cut the tortillas into quarters, for added freshness add a little more cheese and chopped tomato just before serving, and there you have your southwestern tortilla pizza snacks for game day snacking.
These also make a terrific appetizer for any gathering.
- 4-6 large tomatoes cut in quarters (OR you can use a 14 oz. can of diced tomatoes)
- ½ each of green and red pepper chopped
- ½ cup chopped red onion
- 1-2 cloves garlic
- 3 scallions
- 1 tsp. honey
- 2 tbls. cider vinegar
- 1 can whole kernel corn
- 1 can of red beans (optional)
- ⅓ cup chopped cilantro (use a little less or more based on your preference)
- 1 pkg. Whole Grain Tortilla Shells
- 1-2 cups Shredded Cheddar Cheese
- 1-2 cups Shredded Pepper Jack Cheese
- 1 cup chopped fresh tomato
- Add the peppers, chopped onion, scallions and garlic to the food processor and pulse a few times until chunky. Add in the cubed (or canned) tomatoes, vinegar and honey and pulse a few more times just until everything is your preferred chunky consistency.
- Pour everything into a medium bowl. Stir in the corn and beans if using along with a 2 tablespoons of cilantro. Taste for seasoning and add more seasonings as needed based on your taste preferences.
- Heat the tortillas on a baking sheet for 2-4 minutes.
- Sprinkle a little bit of each cheese on each tortilla. Spread a couple of tablespoons of salsa over the cheese, sprinkle more cheese on top of salsa.
- Place the tortilla pizzas on a parchment lined baking sheet and bake for 2-4 minutes or just until the cheese is melted.
- Cut in triangles and top with fresh chopped tomatoes and cilantro and serve.
**P.S. Some have commented these are nachos – yes, they look like nachos and you can stack ’em and cheese them up for a more nacho-like experience. However, I made these to resemble more of a pizza than nachos. You can be creative and add your favorite ingredients any way you choose.
This is a very flexible recipe, or when in a pinch just use whatever ingredients you have available and make it a special family favorite. Versatility is my favorite part of cooking and baking.
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