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Mexican Flatbreads

Kristine Kidd
Use this recipe as an inspiration for your own creations, adding whatever toppings appeal to you. It’s fun to let everyone create their own. Makes 6
Servings 6

Ingredients
  

  • 6 corn tortillas
  • Olive oil
  • Pesto sauce- purchased, or homemade Cilantro Pesto (see recipe below)
  • 2 cups about 6 oz grated cheese such as Mexican blend, Mozzarella, Jack, or Cheddar cheese

Additions

  • Chopped red bell pepper
  • Grape or cherry tomatoes, cut in halves or quarters
  • Chopped red onion
  • Minced jalapeno or serrano chilis
  • Sliced or chopped olives
  • Small cooked shrimp
  • Diced avocado
  • Hot Sauce

Garnishes

  • Chopped fresh cilantro
  • Fresh arugula or thinly sliced cabbage

Instructions
 

  • Heat a griddle or heavy large skillet over medium heat. Brush one side of a tortilla with olive oil and place oiled side down on the griddle. Repeat with as many more tortillas as will fit on the griddle in a single layer. Spread about 1 tablespoon pesto over each tortilla, then sprinkle each tortilla with about ⅓ cup grated cheese. Top with additions of your choice. Cook until the bottoms brown and the cheese melts, reducing the heat to medium-low if browning too quickly, about 4 minutes.
  • Transfer the flatbreads to a cutting board. Sprinkle with cilantro, arugula or cabbage. Cut each into 4 wedges and serve right away. Repeat cooking with the remaining ingredients.
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