Page 99 - Food Network (January 2020)
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JALAPEÑO POPPER TORTILLA PIZZAS ACTIVE: 35 min I TOTAL: 55 min I SERVES: 6 to 8
1 teaspoon vegetable oil 1. Preheat the oven to 500˚. Set a wire one of the racks, crisp-side down. Repeat
10 slices bacon rack on each of 2 rimmed baking sheets. with the remaining tortillas and bacon
4 burrito-size flour tortillas Heat the vegetable oil and bacon in a large drippings, reducing the heat if the tortillas
1 cup pizza sauce nonstick skillet over medium-high heat. are browning too quickly.
3 cups shredded mozzarella cheese Cook, turning occasionally, until crisp, 3. Spread the pizza sauce on the tortillas,
(about 12 ounces) 8 to 10 minutes. Transfer the bacon to then sprinkle with the mozzarella, chopped
½ cup pickled jalapeño slices, paper towels to drain, then chop. Pour the bacon and pickled jalapeños. Working in
plus 2 teaspoons brine drippings into a small bowl and wipe out batches, bake the pizzas, 1 baking sheet
2 ounces cream cheese the skillet. at a time, until the cheese is melted and
Kosher salt and freshly ground pepper 2. Return the skillet to medium-high heat. bubbling, about 8 minutes.
Lightly brush 1 tortilla with the reserved 4. Microwave the cream cheese in a small
bacon drippings. Add to the skillet and cook microwave-safe bowl until runny, about
until lightly browned on the bottom, about 30 seconds. Stir in the jalapeño brine and
2 minutes. Flip and cook, rotating the season with salt and pepper. Drizzle on the
tortilla and gently pressing it with a spatula, pizzas. Cut into wedges.
until crisp, about 3 minutes. Transfer to
JANUARY/FEBRUARY 2020 ● FOOD NETWORK MAGAZINE 85
