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Sunday, August 12, 2012

Mexican Pizza (aka Chalupas)

I told my kids we were having Mexican pizza tonight, and they informed me that they were just quesadillas.  Well, they were wrong, too, because they were really just chalupas on flour instead of corn tortillas.

I wanted to follow this awesome recipe from Super Healthy Kids where she does indeed make an actual pizza crust…
….but when it came time, I just didn’t feel like making a pizza crust.  Know what I mean?  So instead I opted to make super thick tortillas, and boy were they a crowd pleaser. 

So here’s what I did. 

First I made the dough…

tortilla dough

1 1/4 cups all-purpose flour
1 3/4 cups whole wheat flour
3 teaspoons baking powder
1 1/2 teaspoons salt
3 Tablespoons shortening or oil (I’ve used bacon fat and coconut oil)
1 cup hottest tap water
Only add the dry ingredients first, mix a little, cut in the fat, then add the water a little at a time.  You can put it in your breadmaker, mixer, food processor, or do it by hand.  We’re flexible here. Smile

"Thick Whole Wheat Tortillas", "Chalupas", "Bean and cheese", "healthy Mexican food"

Let it mix for 5-6 minutes, then take it out and cover with a wet, warm towel for about 15 minutes.  (It was at this point when Isaac took a light bulb from the garbage and smashed it into the coffee table.)

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If you want something lower in calories, you’ll just make regular tortillas now (roll out an egg sized ball into a flat circle).  But if you’re in the mood for something new and fun (and really yum), roll out a ball of dough about the size of two eggs into a thick tortilla. 

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I had an excellent sous-chef in my kitchen today rolling out tortillas.

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For thick tortillas, heat the griddle to medium-low, and for regular tortillas do medium-high.

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Oh just look at that grainy goodness!

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I wanted to make sure they were cooking through, so me and the boys scarfed this down hot.  Whew, it was Goooooood!

So to continue with the dinner, I used:
1 small can of no-fat refried beans
1 1/2 cups (or so) shredded Colby Jack cheese
1 avocado
1 Roma tomato
shredded lettuce
green onion
hot sauce
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Bake at 400 long enough for the cheese to melt.  (Look at that dork in the reflection anxiously awaiting melty cheese.)
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Now top it with all those yummy veggies, slice it with a pizza cutter, and you have yourself a meal that my kids would inhale (I don’t know about yours).

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Below are the full recipes.  :)  Enjoy!!

Whole Wheat Tortillas

1 1/4 cups all-purpose flour
1 3/4 cups whole wheat flour
3 teaspoons baking powder
1 1/2 teaspoons salt
3 Tablespoons shortening or oil (I’ve used bacon fat and coconut oil)
1 cup hottest tap water
Add dry ingredients first to bread-maker, mixer, food processor, or bowl.  Mix a little.  Cut in the fat/oil.  Then add the water a little at a time.

Mix for 5-6 minutes.  Remove from mixer bowl and cover with warm, wet towel to rest for 15 minutes.
For regular tortillas (makes 10-12), roll out egg sized balls into flat circles about 6” in diameter and heat on a medium-high skillet or griddle until air bubbles form, then flip.  The second side will cook more quickly, then remove.

For thick tortillas/crust (makes 5-6), roll out dough balls about the size of two eggs into thick circles about 6” in diameter.  Heat skillet or griddle to medium-low and cook for about 5 minutes on each side.

Chalupas

1 can of no-fat refried beans
1 1/2 cups (or so) shredded Colby Jack cheese
1 avocado
1 Roma tomato
shredded lettuce
green onion
hot sauce
5-6 thick tortillas (or pita bread or naan)

Pre-heat oven to 400.  Spread about 1/4 cup of refried beans onto each tortilla and top with about 1/4 cup of shredded cheese.  Bake until cheese is melted.

Top with veggies and hot sauce.  Slice with a pizza slicer and serve.

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