Mexican Pizzas

I grew up eating these tasty mini pizzas. I have no idea where my mom discovered this recipe, but I’m so glad she did. It’s so simple to prepare – you can go from thinking you want this for dinner to eating it in 10 minutes flat! (Just don’t burn the roof of your mouth!)


What you need:

Mexican pizzas


  • 6 English muffins, split
  • 8 oz. Monterey Jack or Farmer’s cheese, shredded
  • 4 oz. can diced green chiles
  • a few spoonfuls of mayonnaise


  • baking sheet (best when lined with aluminum foil)
  • medium bowl and spoon

Time: Ten minutes!

Freezeable: No.

Serves: Depends on your crowd. Makes 12 mini pizzas.

Multiplying the recipe: Absolutely! Each baking sheet needs its own time under the broiler, though, so best done in shifts.

Mexican Pizzas:

Split the English muffins and place them, cut side up, on a lined baking sheet. Place in a 350F oven and toast them for about 5 minutes.

Meanwhile, stir together the shredded cheese, chiles, and enough mayonnaise to moisten them and bind them together cohesively, about 2 spoonfuls.

Remove the baking sheet from the oven and divide the cheese topping evenly over the English muffin halves. If you mound the topping too much, the center of the mound doesn’t melt well, so be careful to spread the topping to the edges pretty evenly.

Turn on the broiler and return the baking sheet to the top rack of the oven. Broil for 2-3 minutes, until the cheese is melted and starting to turn golden brown in spots. Serve immediately.

Mexican pizzas

About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
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