Go Back
Chile relleno pizza by mamalatinatips.com
5 from 1 vote

Chile Relleno Pizza

Prep Time5 mins
Cook Time45 mins
Total Time50 mins


  • 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 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.
Course: Main Dishes, Snacks & Appetizers
Cuisine: Mexican
Author: Silvia


© Mama Latina Tips Media www.mamalatinatips.com