Monday, April 12, 2010

Cheesy Mexican Tortizza

I had pack of tortilla lying in the refrigerator, and instead of making a wrap i wanted to do something very interesting out of it....long back i had eaten cheesy tortizza in pizza hut and i just loved the taste, so i just remembered that and made this today with simple toppings which anyone can make within no time..


3 Flour Tortilla

For the Mexican Salsa

1 med size onion finely chopped

3 tomatoes

4-5 cloves of garlic finely chopped

2 green chillies finely chopped

2 tbsp chopped basil leaves or chopped coriander leaves

1/4 tsp pepper

1/4 tsp sugar

1 tbsp tomato ketchup

2 tbsp oil

salt to taste

For the veggie-sour cream mix

1 cup boiled American sweet corn

1 capsicum chopped

1 onion finely chopped

2 tbsp sour cream

1 tsp chilli flakes

salt to taste

Other Ingredients

1/2 cup grated mozarella cheese

1/2 cup crumbled paneer

2-3 tsp red chilli flakes

Few chopped onion

Few boiled sweet corns


For the salsa
  • To roast tomatoes pierce a tomato with a fork and hold it over a glas flame till the skin turns blackish, cool it and peel
  • Puree 2 tomatoes and chop the remaining one and keep aside
  • Heat oil in a pan, add chopped onion, garlic , green chillies amd fry till onion is translucent and add all other ingredients and cook for 3-4 minutes and then keep aside
For the Veggie-Sour Cream Mix
  • Mix all the ingredients listed under veggie-sour cream and keep aside
For the Tortizza
  • Grease a baking dish, and put tortilla on it, apply mexican salsa on it evenly
  • And then 2-3 tbsp of veggie sour cream mix on it,
  • top it up with crumbled paneer

  • Lastly with mozeralla cheese & then sprinkle corn, chopped onion and red chilli flakes,

  • brush the edges with oil and bake it a preheated oven at 180 C for 20-25 minutes till it becomes golden brown & crisp
  • Allow it to cool and then cut it with the help of a pizza cutter and then serve hot