There’s something magical about the way crispy tortillas, smoky chorizo, and melty cheese come together in a Mexican pizza. It’s like a love letter to all my favorite flavors—spicy, savory, and just a little bit messy in the best way possible. If you’ve ever had one of those late-night cravings that only a loaded, cheesy, slightly crispy creation can satisfy, this recipe is your answer.
Essential Ingredients & Tools
Ingredients
- Chorizo (8 oz) – The star of the show. That deep, smoky spice is irreplaceable. (Vegetarian? Swap with soyrizo and add a pinch of smoked paprika to mimic the fire-kissed depth.)
- Flour tortillas (4, 8-inch) – Sturdy enough to hold up to the layers. (Gluten-free? Use corn tortillas, but double-layer them for stability.)
- Refried beans (1 can, 16 oz) – The unsung hero. They act like edible glue, keeping everything in place. (Pro tip: Stir in a spoonful of enchilada sauce for extra flavor cohesion.)
- Queso fresco (4 oz, crumbled) – That crumbly, slightly tangy finish is everything. (Prefer bolder saltiness? Cotija cheese works too.)
- Jalapeños (2, sliced) – For that perfect kick. (Leave seeds in for heat or remove for mildness.)
- Enchilada sauce (½ cup) – Adds moisture and tang. (No enchilada sauce? Salsa verde works in a pinch.)
- Shredded cheese (1 cup, Mexican blend or cheddar) – Melts into gooey perfection.
- Vegetable oil (2 tbsp) – For crisping the tortillas.
- Fresh cilantro (¼ cup, chopped) – Brightens the dish.
Tools You’ll Need
- Large skillet – For frying tortillas and cooking chorizo. (No skillet? A griddle or even a baking sheet in the oven works.)
- Baking sheet – For assembling and baking the pizza.
- Parchment paper – Prevents sticking and makes cleanup easier.
- Tongs – For flipping tortillas safely.
- Spatula – Helps spread beans and press tortillas.
How to Make The Ultimate Mexican Pizza with Chorizo, Jalapeños, and Queso Fresco
Step 1: Crisp Those Tortillas Like a Pro
The secret to a Mexican pizza that doesn’t turn into a soggy mess? Crispy tortillas. Heat a skillet with just enough oil (2 tbsp) to coat the bottom—you want it shimmering but not smoking (around 350°F). Fry each tortilla (4 total) for about 1–2 minutes per side until golden and firm, like a tostada. Then, blot them on paper towels. (This step is non-negotiable—excess oil softens the crust as it cools.)
Step 2: Cook the Chorizo Right
In the same skillet (because why waste flavor?), crumble your chorizo (8 oz) and let it sizzle over medium heat for 5–7 minutes until browned and slightly crispy at the edges. Drain the excess grease—this keeps your pizza from getting weighed down. (For extra flavor, let the chorizo caramelize slightly; that light crust is the Maillard reaction at work.)
Step 3: Layer with Confidence
Spread a thin layer of refried beans (about ⅓ cup from the 16 oz can) on a tortilla (leave a ½-inch border to prevent oozing), pile on the chorizo (half of the cooked 8 oz), then top with another tortilla. Smear on ¼ cup enchilada sauce (from the ½ cup total), sprinkle ½ cup shredded cheese (from the 1 cup total), and slide it onto a parchment-lined baking sheet.
Step 4: Bake & Finish
Bake at 400°F for 10–12 minutes until the cheese is bubbly and the edges are golden. Rotate the baking sheet halfway for even browning. As soon as it comes out, top with crumbled queso fresco (4 oz), fresh jalapeños (2, sliced), and cilantro (¼ cup, chopped). Let it sit for 2–3 minutes—this lets the layers set so toppings don’t slide off.
Chef’s Wisdom
- Don’t Overload It – More isn’t always better. Too much sauce or cheese makes the tortillas soggy. Stick to the ratios for perfect structure.
- Fry in Batches – Crowding the pan leads to uneven cooking. Give each tortilla space to crisp up properly.
- Upgrade Your Beans – Stir in a teaspoon of chipotle powder or roasted poblano for smoky depth.
Perfect Pairings
Complementary Dishes
- Mexican Street Corn Salad: The creamy, charred sweetness of elote balances the pizza’s spice. The cool lime crema also cuts through the richness.
- Black Bean Soup: A hearty, fiber-rich side that mirrors the beans in the pizza without overpowering.
Drinks
- Classic Margarita: The citrusy acidity and salt rim cleanse the palate between bites of spicy chorizo.
- Horchata: This sweet, cinnamon-laced drink soothes the heat while complementing the queso fresco.
Something Sweet
- Churros with Chocolate Dip: The crispy, cinnamon-dusted dessert echoes the pizza’s texture contrast.
- Mango Sorbet: A refreshing, fruity finish that resets the palate after bold flavors.
Storage & Freshness Guide
- Leftovers: Store cooled slices in an airtight container with parchment between layers. Reheat at 375°F for 8–10 minutes to revive crispness. (Avoid microwaving—it turns tortillas rubbery.)
- Freezing: Assemble unbaked pizzas (without fresh toppings), wrap tightly in plastic, and freeze for up to 1 month. Thaw overnight in the fridge before baking.
The Ultimate Mexican Pizza with Chorizo, Jalapeños, and Queso Fresco
Make this irresistible Mexican Pizza with Chorizo, Jalapeños, and Queso Fresco for a crispy, cheesy, and spicy meal. Perfect for game day or a fun dinner!
Ingredients
For the Tortillas
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4 8-inch flour tortillas
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2 tbsp vegetable oil
For the Chorizo
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8 oz chorizo (casings removed if fresh)
For the Layers
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1 can refried beans (16 oz)
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½ cup enchilada sauce
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1 cup shredded Mexican blend cheese
For the Toppings
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4 oz queso fresco (crumbled)
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2 jalapeños (sliced)
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¼ cup fresh cilantro (chopped)
Instructions
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Preheat oven to 400°F. Line a baking sheet with parchment paper.01
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Heat oil (2 tbsp) in a skillet over medium heat. Fry tortillas (4 total) 1–2 minutes per side until crisp. Blot on paper towels.02
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In the same skillet, cook chorizo (8 oz) for 5–7 minutes until browned. Drain grease.03
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Spread ⅓ cup refried beans (from 16 oz can) on a tortilla. Top with chorizo (half of cooked 8 oz) and a second tortilla.04
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Smear ¼ cup enchilada sauce (from ½ cup total) on top tortilla. Sprinkle ½ cup shredded cheese (from 1 cup total).05
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Bake for 10–12 minutes until cheese is bubbly.06
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Top with queso fresco (4 oz), jalapeños (2, sliced), and cilantro (¼ cup, chopped). Let rest 2–3 minutes before slicing.07
