So let’s talk about how a lot of Mexican dishes have the inescapable, inevitable, jalapeño pepper! If you haven’t stocked up on these yet, stop thinking about it and go buy them…you will need them!
The JALAPEÑO, named after the Mexican town of Xalapa, btw, also spelled Jalapa. For your possible interest and devotion to Mexican cuisine, please note, that back in the late 1990’s, we here in the United States faithfully devoted ourselves to growing and producing JALAPEÑOS. They are primarily grown and produced in southern New Mexico and Texas. Waooo, what a revelation, you would think, literally it would be in Mexico itself!
Jalapeños get their heat from the natural plant compound called, “capsaicin.” On the “Scoville” scale, jalapeños measure 2,500 to 8,000 Scoville heat units (SHU) per pepper. Some of you may think that’s a lot but just know this, the hottest pepper up to date is the Carolina Reaper, measuring 2,200,000 SHU!!!!! So I think we all can take a little heat from our dear jalapeño.
I believe you will enjoy this fun and quite tasty mexican appetizer. YUM!!! So here is to Spicy Jalapeno 3 Layered Mexican Pizza Wedges!
Brown ground meat in saucepan with all spices and salt. Add jalapeños.
Add about 2-3 tbsp of oil to a pan and cook tortillas on each side for about 10 seconds or so.
In a saucepan heat the refried beans or microwave them for a minute or so. It will make for easier spreading on tortillas.
On first tortilla, spread refried beans, add second tortilla and add ground meat and cheese.
Add the third tortilla and top with more cheese.
Bake and cut into quarters. Top with tomatoes, scallions, avocado and cilantro. Serve with sour cream.
Can also top with some black beans and black olives if you would like. Delish!!
Spicy Jalapeno 3 Layered Mexican Pizza Wedges
|Prep time||20 minutes|
|Cook time||15 minutes|
|Total time||35 minutes|
|Misc||Child Friendly, Serve Hot|
- 12 6 in corn tortilla
- 1 Pound ground beef, chicken, pork or turkey
- 1 16 ounce can refried beans (I used refried beans with chipotle)
- 2-3 Tablespoons chili powder
- 1 tablespoon garlic powder (can substitute 2 cloves fresh garlic, chopped)
- salt to taste
- 2 roma tomatoes (chopped)
- 3 Stalks scallions (chopped)
- 2 jalapeños or more if you like your mexican pizza extra spicy (seeded and chopped Do not rub eyes after handling, wash hands well!)
- 1 Package shredded cheddar cheese
- 1 avocado (diced)
- 1 Container sour cream
- 2 Tablespoons. vegetable oil
- 2 Cups lettuce (shredded)
- black olives (sliced, optional)
- black beans (rinsed and drained, optional)
|In a large skillet brown the ground beef, chicken or turkey with chili powder, garlic powder, salt, jalapenos and set aside. Preheat oven to 350 degrees (175 degrees C)|
|Heat the refried beans in saucepan or microwave and stir several times while heating. Heating allows for easier spreading on tortillas.|
|In a large skillet add the oil and preheat. Add corn tortillas until they are slightly cooked on both sides. About 10 seconds on each side. Remove and drain on paper towels. Spread out 4 tortillas on a cookie sheet.|
|Spread refried beans on each tortilla to cover. Place second layer of tortilla on top of each. Add ground beef and cheese on each second layer. Finally top each one once again with tortilla. Sprinkle with more cheese and bake for 15 minutes in oven at 350 degrees (175 degrees C).|
|When the pizzas are done, cut each pizza into wedges or quarters. Garnish with lettuce, tomatoes, scallions, avocado, sour cream and black olives if desired. Place on a platter and serve warm.|