SOUTH OF THE BORDER BUFFALO DOUBLE-DECKER TORTILLA PIZZA

Ingredients Weight Measure
Olive oil as needed
Flour tortillas, 8" 10 ea.
Sour cream 1-1/4 cups
TABASCO® brand Buffalo Style Hot Sauce 1/3 cup
Guacamole dip, prepared 1-1/4 cups
Buffalo Style Chicken and Bean Chili, hot (See recipe below) 1 batch
Black olives, sliced 5 oz.
Smoked Gouda cheese, shredded 1-1/4 cups

Buffalo Style Chicken and Bean Chili

Ingredients Weight Measure
Ground chicken 6 oz.
Onion, minced 1/3 cup
Garlic, fresh, minced 2 tsp.
Tomato, crushed, canned 9 oz.
Chicken broth 1/3 cup
Canned red kidney beans 10 oz.
Cumin, ground 1/3 oz.
Black pepper, crushed 1/3 tsp.
Chili pepper, ground 1/3 tsp.
TABASCO® brand Buffalo Style Hot Sauce 1-1/4 oz.
Salt 2/3 tsp.
Cilantro, fresh, minced 1/3 tsp.

Method

  1. For Buffalo Style Chicken and Bean Chili: Heat saucepan over medium heat. Add ground chicken. Cook thoroughly, stirring often; then, drain remaining fat.
  2. Add onions and garlic. Cook for 5-6 minutes. Add remaining ingredients except cilantro. Mix well.
  3. Allow chili to simmer over low heat for 15-20 minutes, stirring occasionally.
  4. Add cilantro during the last 5 minutes of cooking. Hold warm.
  5. For Double-Decker Tortilla Pizza: Grease hot griddle lightly with olive oil.
  6. Grill tortillas on griddle until golden brown and crisp.
  7. Lay out tortillas in two rows of five.
  8. Mix the sour cream and the TABASCO® Buffalo Style Hot Sauce.
  9. To the bottom row of tortillas, add 2 Tbsp. sour cream mix to each tortilla and spread evenly to the edges.
  10. To the top row of tortillas, add 2 Tbsp. guacamole dip to each tortilla and spread evenly to the edges.
  11. Add equal portions of the chili mixture to all 10 shells. Spread evenly to the edges.
  12. Top the top row with sliced black olives, about 1 oz. to each tortilla.
  13. To all tortillas, add equal portions of the smoked Gouda cheese.
  14. Take one tortilla from the top row and one from the bottom row, place on a pan and melt the cheese stacked together.
  15. Place olive-topped tortilla over the one from the bottom row, cut into six wedges, plate and serve.

Yield: 5 servings