Tlayudas are large oval-shaped flatbread pizzas topped with refried beans, cheese and other toppings depending on the region of Mexico.
What You Need
Original recipe yields 24 servings
1 cup masa harina
3/4 cup water
1/4 tsp. salt
1/2 cup refried beans, warmed, divided
4 slices OSCAR MAYER Baked Cooked Ham, chopped, divided
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
2 cups shredded cabbage, divided
1 tomato, chopped, divided
1 avocado, sliced, divided
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Let's Make It
Mix masa, water and salt until mixture forms dry crumbly dough, adding more water if necessary. Shape dough into 2 rounds. Place each between 2 large pieces of plastic wrap; roll to 10-inch rounds. Remove plastic wrap.
Heat large skillet on medium-high heat. Add 1 dough piece; cook 2 min. or until crisp on both sides, turning frequently. Spread with 1/4 cup refried beans; top with half of each of the remaining ingredients.
Repeat with remaining dough and ingredients. Cut into wedges to serve.
For Extra Crispy Tlayudas
For extra crispy tlayudas, cook in skillet as directed. Just before serving, place directly over gas flame, turning constantly until crisp on both sides. Or, broil 30 sec. on each side.
A comal is the best way to cook tlayudas due to its flat shape.
Cook flatbreads as directed; cool. Store in tightly covered container at room temperature. When ready to serve, reheat in comal or skillet until crisp, then add toppings as directed.
Serve with green salsa, if desired.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.