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This chile relleno pizza is the perfect appetizer for your Cinco de Mayo party or your family celebrations. It's like a Mexican fiesta with authentic chile relleno flavor.
Thanks to the folks at FlatOut and Society Culinaria for making this recipe possible. As always, my comments, opinions, and love for Mexican-style pizzas are my own.
I know I've mentioned before that the annual spectacle that is Cinco de Mayo in the United States comes as a bit of a surprise to most Mexicans back in Mexico. As you may or may not know, we have many, many big holidays in Mexico, but Cinco de Mayo generally isn't one of them.
There are pockets of Mexico, of course, like in Puebla, where celebrations near the battlefield commemorate the holiday, that might recognize it a little more than other places, but it's not the sort of holiday most Mexicans would get the day off work for, as an instance, if it were to land in the middle of the week.
RELATED POST: Cinco de Mayo Party Ideas
Having said that, this doesn't mean I haven't completely embraced the American version of the holiday. You know me. I love to throw a party, so ¡Viva Cinco de Mayo!
I start with the Flatout thin pizza crust because it is like a blank artist's canvas, perfect for wraps, pinwheels, super easy pizzas, and creating impressive appetizers for Cinco de Mayo or anytime.
I love this chile relleno pizza because it captures the essence of both the holiday, with its red, white and green ingredients and the authentic chile relleno flavor itself.
RELATED POST: Guacamole Tradicional Mexicano
If you make this chile relleno pizza, be sure to snap a photo and share it on social media with the #mamalatinatipsrecipes hashtag. I’d love to see it and share it as well.
Chile Relleno Pizza
6 flatbread pizzas
Prep time: 5 minutes
Cooking time: 50 minutes
- 1-10.2 oz Flatout Flatbread Artisan Thin Pizza Crust Rustic White
- 3 poblano chiles (also known as pasilla chiles in the USA)
- 1 tablespoon olive oil
- 1 medium white onion, sliced
- 4 cups of finely shredded Mexican mix cheeses
- Salt to taste
For the Sauce
- 5 Roma tomatoes
- 1/3 small white onion
- 3 garlic cloves
- 1/3 cup water
- 1 tablespoon olive oil
- 3 fresh oregano sprigs
- 1 teaspoon salt
- 1 pinch of sugar
Start with the salsa. Place tomatoes, white onion, garlic, and water in blender and mix until well combined. Heat olive oil in a small pot. Pour tomato mixture into the pot. Add oregano sprigs, salt, and sugar and bring the sauce to a boil over high heat. Lower temperature to medium and let it cook for 25 minutes uncovered, stirring occasionally. The sauce should be chunky.
Meanwhile, roast and peel the poblano peppers, read how to do it here. Seed them and cut them into long strips, set aside.
Pre-heat oven to 375 degrees F.
Heat olive oil in a pan on the stove, add sliced onions and cook until soft, add poblano pepper strips and salt to taste. Set aside.
Pre-bake pizza crusts for 2 minutes.
Remove from oven, take one pizza crust, add one thin layer of cheese, one layer of pepper-onion mixture, tomato sauce and finish with another layer of cheese, repeat until you finish with all of them.
Bake again for 4 minutes or until cheese melts.
RELATED POST: Poblano Peppers with Soy Sauce Pastry Braid
¡Buen Provecho!
Why not create your own culinary masterpieces starting with a blank canvas of Flatout flatbread? You can find it using this easy store locator.
Enjoy!
Print the recipe
Chile Relleno Pizza
Ingredients
- 1-10.2 oz Flatout Flatbread Artisan Thin Pizza Crust Rustic White
- 3 poblano chiles also known as pasilla chiles in the USA
- 1 tablespoon olive oil
- 1 medium white onion sliced
- 4 cups of finely shredded Mexican mix cheeses
- Salt to taste
For the Sauce
- 5 Roma tomatoes
- 1/3 small white onion
- 3 garlic cloves
- 1/3 cup water
- 1 tablespoon olive oil
- 3 fresh oregano sprigs
- 1 teaspoon salt
- 1 pinch of sugar
Instructions
- Start with the salsa. Place tomatoes, white onion, garlic, and water in blender and mix until well combined. Heat olive oil in a small pot. Pour tomato mixture into the pot. Add oregano sprigs, salt, and sugar and bring the sauce to a boil over high heat. Lower temperature to medium and let it cook for 25 minutes uncovered, stirring occasionally. The sauce should be chunky.
- Meanwhile, roast and peel the poblano peppers, read how to do it here. Seed them and cut them in long strips, set aside.
- Pre-heat oven to 375 degrees F.
- Heat olive oil in a pan on the stove, add sliced onions and cook until soft, add poblano pepper strips and salt to taste. Set aside.
- Pre-bake pizza crusts for 2 minutes.
- Remove from oven, take one pizza crust, add one thin layer of cheese, one layer of pepper-onion mixture, tomato sauce and finish with another layer of cheese, repeat until you finish with all of them.
- Bake again for 4 minutes or until cheese melts.
Notes
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