Grilled Mexican Tortilla Pizzas

Grilled Mexican tortilla pizzas

To say we've been lazy when it comes to making dinner lately is an understatement. The commute plus all my summer weekend travel is definitely catching up with me. By the time I get home at night, I don't even want to think about making dinner. We've been getting takeout way more than we should, and we're lucky that Jeff's mom cooks for us some nights.

On the nights when we actually cook, I'm always eager to make something on the grill. And on one particular evening, it just so happened that I had a new stack of fresh tortillas from Tortilla Land (remember last summer?) and some ripe tomatoes from the Backyard Farms event. Tortillas + tomatoes + grill = grilled Mexican tortilla pizzas!

I had this -- what I think is fabulous -- idea to cook the tortillas on the grill and top them with typical tortilla accompaniments. I got all the toppings prepped first because I knew the tortillas would cook really fast and I'd have to have everything ready to go.

I cut some corn off the cob and sliced up an avocado.

Then I diced a tomato, and Jeff grilled some chicken we had soaked in a fajita marinade.

Finally, I cooked and crumbled some bacon and sliced a couple of scallions, and of course, we had some cheese on hand too.

Then it was time to head out to the grill. We brought all the toppings out with us and a sheet pan for flipping the tortillas on. (This recipe moves quickly, and you don't really have time to go back inside once you put the tortillas on.) We kept the burners around medium to medium-low.

We put two tortillas on the grill and cooked them just until the undersides started to brown and get grill marks.

Grilling tortillas

Then we flipped the tortillas onto the sheet pan, grilled side up. (The tortillas cook too fast to leave them on the grill to top them.)

I covered mine with corn, bacon, tomatoes, avocado, scallions, and cheese.

Grilled Mexican tortilla pizzas

Jeff topped his with chicken, bacon, scallions, and cheese.

Grilled Mexican tortilla pizzas

Then we slid them back onto the grill, closed the lid briefly, and just left them on long enough for the bottoms to cook and the cheese to melt.

Grilled Mexican tortilla pizzas

We slid the pizzas back onto the sheet pan to carry them inside.

Grilled Mexican tortilla pizzas

And then we dug in. These are great for individual pizzas for dinner (everyone can top their own with whatever they like), or they could even be cut in wedges and served as an appetizer at a party. They take a little prepping upfront but come together really quickly so you can have them ready in no time.

Grilled Mexican tortilla pizzas

Thank you to Tortilla Land for sending me more tortillas this summer! If you haven't heard of Tortilla Land tortillas or you missed my posts from last summer, here's what you need to know: The tortillas are uncooked and fresh, so they need to be stored in the fridge and must be cooked before eating. I've only had the flour ones, but they also make corn and whole-wheat tortillas. I love the texture of the flour tortillas and have used them in steak tacos, fish tacos, chicken chimichangas, quesadillas, fajitas... and now tortilla pizzas.

What would you put on your tortilla pizza?