Tortilla Pizzas

1 can (10 oz) chunk white chicken in water, drained (I use one cup cooked, shredded chicken)

1 can (14 ½ oz) stewed or diced tomatoes, drained (I usually just do regular diced tomatoes, but can do the lime and cilantro or Mexican)

1 green onion, minced *red onion is also good (or regular)

2 tsp cumin, divided

½ tsp garlic powder

1 cup refried beans

¼ cup chopped fresh cilantro, divided

2 burrito size or 3-4 tortilla size flour tortillas

1 cup (4 oz) shredded Monterey Jack cheese with jalapeno peppers (or any)

Sour cream, salsa, guacamole (for optional toppings)

1. Preheat broiler. Combine chicken and tomatoes in medium bowl. Add onion, 1 tsp cumin and garlic powder. Mix well; set aside.

2. Mix refried beans, remaining 1 tsp cumin and 2 Tbs cilantro in small bowl. Set aside. ( I usually put a little salsa (2 Tbsish) in with this mixture to make it more spreadable and yummy)

3. Place tortillas on baking sheet. Broil 30 seconds to 1 min. per side or until crisp but not browned. Remove from oven. Decrease oven temperature to 375. Spread each tortilla evenly with bean mixture. Spoon chicken mixture over beans; top with cheese. Bake 8-10 minutes.

4. Reset oven temperature to broil. Broil tortillas 2 to 3 minutes or until cheese melts. Do not let tortilla edges burn. Remove from oven; top with remaining cilantro. Serve immediately. Top with sour cream, salsa, and or guacamole if desired.

It's fun to try different onions, etc. on this. Cilantro is key though! I have been making it into 3 regular size tortillas and really like it- more hearty. We had them with taco meat the other day. that was great!