Hot and spicy Mexican tortillizzas

Total Time
10 min
7 min
3 min
This Italian classic with a Mexican twist can be a quick and easy weeknight dinner or a fun choice for a potluck. Preroasted chicken, jarred pickled jalapeños, and a packaged blend of seasoned, shredded Mexican cheeses make it a cinch. For even faster results, arrange the tortillas on a baking sheet and broil 4 to 5 inches from the heat until golden, 30 to 60 seconds on each side. Top the tortillas with the chicken mixture, sprinkle with the cheese, then broil another 40 seconds. If the chicken is very cold, warm it in the microwave for about 20 seconds before using.


Cooked boneless skinless chicken breast

8 oz, coarsly shredded

Jalapeño pepper

2 Tbsp, pickled variety, chopped

Jalapeño pepper

1 tsp, liquid from jar

Reduced calorie mayonnaise

4 tsp

Fresh lime juice

1 tsp


1 Tbsp, fresh, finely chopped

Fat free flour tortilla

4 small, about 6 inches

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)


1 medium, cut into wedges


  1. Combine the chicken, pickled jalapeño pepper and liquid, mayonnaise, lime juice, and cilantro in a medium bowl.
  2. Heat a large nonstick skillet over medium heat. Place 2 of the tortillas in the skillet and toast until light golden, about 1 minute on each side. Remove the tortillas and set aside. Repeat with the remaining 2 tortillas.
  3. Top each of the tortillas with 1⁄4 cup of the chicken mixture, spreading evenly almost to the edge. Sprinkle each with 2 tablespoons of the cheese. Return to the skillet, 2 tortillas at a time. Cook, covered, over medium-low heat, until the cheese melts and the bottom is crisp and golden, 1– 1 1⁄2 minutes. Yields 1 tortillizza per serving.