Tex Mex Chicken Pizzas

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  • 1/2 cup sour cream
  • 1/3 cup chopped fresh cilantro
  • 2 Tbsp. lime juice
  • Salt & pepper
  • 1 (15-ounce) can refried black beans
  • 1 t chili powder
  • 4 (8-inch) flour tortillas
  • 8 tsp. vegetable oil
  • 2 cups shredded rotisserie chicken
  • 1 cup shredded Pepper Jack cheese
  • 1/2 cup jarred jalapenos (, chopped)


  1. Pre-heat oven to 475 degrees. Whisk sour cream, ¼ cup cilantro, and 1 tablespoon lime juice together in a bowl. Season with salt and pepper. Set aside. Stir beans, chili powder and  remaining lime juice in second bowl.
  2. Brush each tortilla with oil on both sides, using 1 teaspoon per side. Transfer to 2 rimmed baking sheet and bake until golden, flipping halfway through, about 5 minutes.
  3. Spread ¼ cup bean mixture over each tortilla, leaving ½-inch border around outside edge. Top each with ½ cup chicken, followed by ¼ cup cheese, and 2 tablespoons jalapenos. Bake on 2 baking sheets until cheese is melted and all ingredients are heated though, 6 to 8 minutes. Cut each pizza into quarters, dollop each slice with heaping teaspoon of sour cream mixture, and sprinkle with remaining cilantro. Serve.

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