Friday, July 31, 2009

GRILLED NACHO PIZZAS

4 pocketless pita rounds
olive oil nonstick cooking spray
1 1/3 cups canned fat-free refried beans
sliced pickled jalapeno peppers, optional
1 cup shredded Mexican-style cheese
4 tbsp whole-kernel canned corn
salsa, for garnish
fresh chopped cilantro, for garnish

Spray one side of the pita rounds with the olive oil spray. Grill on a hot grill for about a minute or until bottoms are lightly charred. Remove from grill and arrange on a platter or cookie sheet with the grilled sides up. Divide the refried beans evenly between the 4 pitas and spread over top. Add some jalapeno peppers, if using. Top with 1 tablespoon of corn kernels per pita. Sprinkle the cheese evenly over the corn. Return to the grill and cover. Grill for a minute or until the cheese melts. Top with the salsa and cilantro, if desired.

Note: You could add a small amount of cooked diced or shredded chicken or some browned ground beef, if you want meat on your pizza.

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