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Fiesta Corn Tortilla Pizzas
August 27, 2013

I admit to changing the method a tad but these were good. I used the recommended grill method and after burning the first batch I lowered the heat and slowly browned them(it took about 10 minutes a side). I did both sides prior to topping them and did not replace to melt the cheese. The shells stored well until dinner and we just topped and served. No soggy crust. They were nice and crisp so we ate them whole like tostadas rather than cutting. I made this for last week's recipe group.

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