English Muffin Pizzas ( Mexican Style)
A Mexican twist to the childhood favorite english muffin pizzas!! Toasted split English muffins topped with salsa, Mexican cheese blend, black beans, corn, jalapeño slices baked and then finished with ripe avocado and cilantro. These Mexican style english muffin pizzas are creative, fun and will soon become a family favorite.
Servings: 6 mini pizzas
- 2 tablespoons cooked black beans
- 2 tablepsoons corn
- 1 large ripe avocado, sliced or chopped, add just before serving
- 2 tablespoons chopped cilantro, add just before serving
Preheat oven to 400 degrees. Place split english muffins (cut side up) on a baking sheet. Bake for 3-5 minutes, to toast (remove before they begin to turn golden). Do not turn off the oven.
Spoon 1 and 1/2 tablespoons salsa on each muffin half, use the back of a spoon to spread the sauce evenly. Top with about 3 tablespoons Mexican cheese blend and optional toppings (black beans, corn and jalapeños slices)
Bake for about 8 minutes. Turn on oven to broil and let cook for another 1-2 minutes (keep a close eye during the last minute). Remove when the cheese has melted.
Remove from oven, let pizzas cool for a minute. Then top with sliced or chopped avocado and chopped cilantro. Enjoy
Toast muffins – Toasting muffins for a few minutes before making pizzas, ensures that the muffins do not get soggy even after baking.
Use thicker salsa – Do not use watery salsa. If your salsa is watery, then add the salsa into a strainer and let drain for couple of minutes to drain off any excess liquid.
Cheese – A mix of Monterey jack and cheddar cheeses can be used instead of Mexican blend cheese.
Make it spicy – If you love spicy, then use a spicy variety of salsa
Add avocado just before eating.