Red and green salsa
8 oz. Chorizo
1 c. shredded mild Cheddar cheese
1 c. shredded Monterey Jack cheese
3 (10 inch) flour tortillas

Prepare red and green salsa (recipe below).

Remove and discard casing from chorizo. Heat medium skillet over high heat; reduce heat to medium. Crumble chorizo into skillet, cook, stirring frequently and breaking up into small pieces until brown, 6 to 8 minutes. Remove with slotted spoon; drain on paper toweling.

Heat oven to 450 degrees. Mix Cheddar and Monterey Jack cheeses in small bowl.

Place tortillas on baking sheets. Top with chorizo, dividing evenly, leaving 1/2 inch of tortilla edges uncovered. Sprinkle with cheese mixture over chorizo.

Bake uncovered until edges are crisp and golden and cheese is bubbly, 8 to 10 minutes.

Transfer to serving plates. Cut each pizza into wedges. Serve immediately. Sprinkle red and green salsa on pizzas.

RED AND GREEN SALSA:

1 sm. red bell pepper
2 tbsp. fresh lime juice
1/4 c. coarsely chopped fresh coriander
3 green onions, thinly sliced
2 fresh jalapeno chilies, seeded and minced
1 clove garlic, minced
1/2 tsp. salt

Cut bell pepper lengthwise in half; remove and discard seeds and veins. Cut halves lengthwise into thin slivers. Cut slivers crosswise into halves.

Combine all ingredients in small bowl; mix well. Let stand at room temperature to blend flavors, 1 to 2 hours.