As promised, bacon jam is good in everything. But it is especially good in this. This spin off of Taco Bell’s Mexican pizza takes the concept to a whole new level. The sweet and savory bacon-y goodness of the bacon jam works well with the smokey heat of the chipotle, the oozing, creamy cheddar and mozzarella cheese, the brine-y olives, and the bright and fresh tomatoes. The hardest part of this whole recipe was flipping tortillas, but the flavors are bold, bright, and beyond delicious.
If you are going to reheat this dish, do so in the oven or a toaster over, because it remains delicious in a goop-y mess but part of the appeal here is the crispy tortilla shells book ending the soft but textured jam and cheesy topping.
Bacon Jam “Mexican Pizza”
1/2 cup bacon jam
1 tbs. canola oil
1 chipotle in adobo, minced, plus 2-3 tbs. adobo sauce
1/4 cup cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1/4 cup sliced black olives
1 small tomato, diced
Preheat oven to 400º.
On a large griddle or in a cast iron pan, heat oil over medium-high heat. Add tortillas and cook, flipping frequently, until crispy and golden brown.
Place tortilla on a tinfoil lined baking sheet. Place bacon jam on the tortilla and, using the back of a spoon, spread into an even layer, leaving about 1/2″ on the edges uncovered. Sprinkle a few tablespoons of the cheese over the bacon jam.
Add the second tortilla on top. Spoon the chipotle with adobo sauce in a smooth layer, leaving about 1/2″ on the edge uncovered. Top with remaining cheese and olives.
Transfer to oven. Bake about 15-20 minutes until cheese is melted and bubbly and center is heated through. Top with tomato. Cut into quarters and serve immediately.