Chile Relleno Pizza

Menu PartAppetizer/Small Plate
Cuisine TypeMexican
Chile Relleno Pizza

Chef Jordan Lawson

La Fiamma Wood-Fire Pizza

Bellingham, Wash.

Pizza is always a hit at Super Bowl watch parties, but Chef Jordan Lawson of la Fiamma Wood-Fire Pizza changes up the traditional pie with a Mexican twist. The toppings include roasted poblano peppers, tomatillo salsa, chorizo and two Hispanic-style dairy products—queso quesadilla cheese and crema Mexicana.


10½ oz. prepared pizza dough

3 oz. green tomatillo salsa

4 oz. shredded queso quesadilla cheese

3½ oz. grilled chicken, optional

2 oz. chorizo or pepperoni, optional

3 oz. egg yolk, whisked to combine

3 oz. roasted poblano peppers, chopped into 1-in. pieces

2 oz. crema Mexicana

Lime juice

Cilantro leaves


1.  Stretch dough into a 12-inch circle, generously coating bottom with coarse rice flour. Place on pizza stone or in round pizza pan.

2. Spread dough with tomatillo salsa; sprinkle with queso quesadilla, chicken and chorizo or pepperoni, if using. Drizzle egg yolk in a spiral over top and dot evenly with poblano peppers.

3. Bake in wood-fired or standard oven preheated to 600 F, rotating as needed for even cooking, for approximately 6 minutes. Allow to cool for 1 minute.

4. To serve, drizzle crema over top in zig-zag pattern, then sprinkle with lime juice and cilantro leaves.

Photo courtesy of California Milk Advisory Board

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