Mexican Pizzas

Chicken & Corn Mexican Pizza

Double-decker Taco Bell-inspired Mexican pizzas! Sitting pretty in between two crispy flour tortillas is your choice of a beef & bean or a chicken & corn filling with salsa acting as the sauce. On the top is more salsa, cheese and any toppings you like – the very same ones you would put on a taco – black olives, fresh tomato, red onion, avocado and sour cream.

I like to think these are more method than precise recipe. You can mix and match any fillings and toppings you like with success. … 

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Red Salsa Chilaquiles

Red Salsa Chilaquiles

These red salsa chilaquiles are made of crispy corn tortillas infused with warm salsa and topped with cheese, olives, avocado and red onion. This is breakfast in Mexico, a way to use up stale corn tortillas and leftover salsa, often served with eggs and beans. And maybe even serves as a great cure for a hangover.

They’re kind of a cross between enchiladas and nachos. The chips soak up the salsa and soften. Nachos you eat with a fork. It’s perfectly acceptable.

Usually the corn tortillas would be fried until crispy but I’ve included directions for baking them. You can do either or you can just break open a bag of tortilla chips to make things fast and easy.

You can top them with fried eggs or scramble your eggs and cook them right in the salsa before you add the chips. Throw in some beans, leftover taco meat, shredded chicken or beef, whatever you have on hand. They’re a great vehicle for leftovers.

Everything I topped them with was leftover from another recipe. Coming tomorrow.

Hope you’re in the mood for Southwest flavors.


Red Salsa Chilaquiles

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 2 servings

Red Salsa Chilaquiles

These red salsa chilaquiles are made of crispy corn tortillas infused with warm salsa and topped with cheese, olives, avocado and red onion.


6 corn tortillas or 4 - 5 handfuls of plain tortilla corn chips
olive oil
coarse sea salt
1 + 1/2 cups salsa
1/4 cup sliced black olives
1/3 cup crumbled queso fresco, cotija or farmer's cheese or a mild feta
1 avocado, diced and tossed with a little lime juice and salt
1 - 2 tablespoons diced red onion
sour cream or crema, for serving


    (Skip step #1 if using bagged chips.)
  1. Preheat the oven to 300 degrees F. Brush the tortillas lightly with oil, stack them and cut them into triangles. Lightly grease a large baking sheet and spread them out. Sprinkle with salt. Bake until crunchy 15 - 20 minutes. (Alternately you can fry them.)
  2. When the chips are cooked add the salsa to a large frying pan set over medium heat. Once it starts to simmer add the chips and toss until well coated with the salsa.
  3. Divide among two plates and top with the olives, cheese, avocado and red onion. Serve with a dollop of sour cream or a drizzle of crema. Can also be served with fried eggs, beans, shredded or seasoned beef and chicken.


Adapted from Pati's Mexican Table

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Mexican Chilaquiles

Chicken Tinga Tostadas

Dear Chicken Tinga,

I wonder where have you been all my life and why haven’t I heard of you before now?

With your catchy name that makes me so happy to hear I want to repeat it over and over. Chicken tinga. . . chicken tinga. . . chicken tinga! Music to my ears.

So easy you are to throw together using a minimal amount of ingredients that all together turn into something ridiculously delicious. … 

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Mexican Hot Chocolate Corn Muffins

Mexican chocolate has a rich, full-bodied, complex flavor and contains sugar crystals, cinnamon and often times brown sugar, vanilla and chiles. It has a zingy flavor my Dad compares to cinnamon red hots. Even when melted, little specks of chocolate remain intact giving it a grainy texture that is unique for chocolate. We always have Mexican chocolate on hand for making hot chocolate, the inspiration behind these corn muffins.

Dutch-process cocoa powder forms the chocolate backdrop for the chopped-up pieces of Mexican chocolate floating around in the muffins. The best part of eating them is biting into those crunchy little pieces of spicy, chocolate goodness. They are harder than regular chocolate chunks with more heft to them and don’t melt as completely. Similar to what happens when you use chopped up candy bars for baking. In keeping with my resolution to use a wider variety of spices I picked allspice for these, a smart choice as it enhanced the cinnamon flavor.

This batch of muffins wasn’t entirely eaten yet before my Dad was inquiring over whether I had plans to make them again?! My first time baking with Mexican chocolate was so successful I can’t wait to produce more baked goods with it! The taste it brings is something extra special that I wish think everyone could should experience.

I used Nestle Abuelita chocolate which I found in the Goya food section of my market. The muffins aren’t very sweet made as is, if you’re looking for a sweeter muffin add more sugar. Also adding a teaspoon of instant coffee powder into the batter will kick up the chocolate flavor even further.

Mexican Hot Chocolate Corn Muffins

Mexican Hot Chocolate Corn Muffins
(by Reeni)
1 cup all-purpose flour
1 cup cornmeal
3/4 cup Dutch-processed cocoa powder
1 tablespoon baking powder
1 + 1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
pinch of salt
2 eggs
1 + 1/4 cup milk
3 tablespoons butter, melted
1/2 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup Mexican chocolate, chopped (1/4 – 1/2 inch pieces) tossed with 1 teaspoon flour
1/3 cup Mexican chocolate, rough chopped
1-2 tablespoons heavy cream or milk

1.Preheat oven to 400 degrees. Grease a 12 cup muffin pan or line with paper liners.

2. In a large mixing bowl whisk together flour, cocoa, baking powder, cinnamon, allspice and a pinch of salt. In a separate mixing bowl whisk together eggs, milk, butter, sugar, sour cream and vanilla extract. Add the wet to the dry ingredients and mix just until combined, add chopped chocolate and mix in.

3. Use an ice cream scoop to fill the cups 7/8 of the way full. Bake for 18 minutes or until a toothpick comes out clean from center.

4. Remove pan to a wire rack to cool. After ten minutes remove muffins from pan and cool completely on wire rack.

5. For topping melt the chocolate with 1 tablespoon of milk or heavy cream, whisk together adding more heavy cream if needed to make a smooth frosting. Add the frosting to a small plastic bag, cut off the corner and pipe over top of each muffin.

Makes 10-11 muffins

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Mexican Street Corn

Mexican Street Corn (Crazy Corn)

This recipe gets its inspiration from Mexican street corn. Piping hot corn on the cob is smeared with mayonnaise and dredged with Queso or Cotija cheese, fresh cilantro, chile powder, lime and plenty of salt and pepper.

It sounds unusual if you’ve never had it before, but it’s not.

The mayonnaise melts right into the corn to take on a whole new flavor and acts as the ‘glue’ to hold everything together.

It’s incredibly tasty, as well as addicting and very messy which somehow makes it all the more enjoyable to eat…. 

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