Thin & Crispy Griddled Mexican Pizzas | Blackstone Griddles

Todd Toven is back in the Rockies cooking up one of his classics with a twist: a thin and crispy Mexican taco pizza on the Blackstone griddle. He shows how simple ingredients like chorizo, beans, and cheese come together for a campfire meal that tastes gourmet. Watch him bring old-school griddle pizza to life with a Tex-Mex flair.

Thin & Crispy Griddled Mexican Pizzas: https://blackstoneproducts.com/blogs/recipes/thin-crispy-griddled-mexican-pizzas-1

Ingredients
2 Tbsp minced garlic
1 lb loose chorizo sausage
4 flour tortillas (8–10 inch)
1 (16 oz) can refried beans
2–3 cups shredded sharp cheddar cheese
2–3 cups shredded queso quesadilla cheese
1–2 cups shredded lettuce
1 large tomato, diced
Fresh cilantro, diced
Queso fresco (or other Mexican crumbling cheese)
Crema Mexicana (table cream)
Hot sauce
Blackstone Street Taco seasoning
Cooking oil

Directions
1. Preheat your Blackstone griddle to low heat.
2. Drizzle cooking oil on the griddle, add the minced garlic, and stir while it heats until fragrant.
3. Increase the heat to medium-high, add the chorizo, and cook until fully browned. Remove from the griddle and set aside.
4. Reduce the griddle to low heat, place the tortillas on the surface, flip once, and cook until lightly browned and warmed through. Remove from the heat.
5. Spread refried beans over each tortilla, then top with cooked chorizo and both shredded cheeses. Drizzle a small amount of water on the griddle and cover the pizzas with a lid or basting dome for a few minutes to melt the cheese.
6. Turn off the heat and add shredded lettuce, diced tomato, cilantro, and crumbled queso fresco. Drizzle with crema and hot sauce, then sprinkle with Blackstone Street Taco seasoning.
7. Serve and enjoy!

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