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This easy Chile Relleno Pizza gives you all the flavors of the classic roasted chile and cheese stuffed pepper but in pizza form. The smoky green chiles and creamy cheese meld under a blanket of eggs for a comforting slice that’s ready fast, with just enough heat to keep things interesting. It is a playful twist that fast became a Saturday night staple at my house when I needed something a little special but not a lot of work.
The first time I made this, I was looking for a fun way to use up leftover Hatch chiles. We devoured almost the whole pizza in one sitting and now it’s my most requested pizza recipe for family movie nights.
Ingredients
- Olive oil: Use a fruity extra virgin olive oil for best flavor and help the crust crisp up
- One pound pizza crust: Choose store bought for speed or a homemade dough for more chew and character
- Eggs: Large eggs add a creamy layer and bind the toppings pizza style
- Salsa verde: Brightens the flavors and adds mild tang from tomatillos
- Roasted Hatch chile pepper: Opt for Hatch when in season or choose any quality roasted green chile for smoky heat
- Oaxaca string cheese: Offers that classic stretchy texture but any good melting cheese like mozzarella will work
- Salt and freshly ground black pepper: Important for seasoning so do not be stingy
- Choose eggs with orange yolks: For color and aromatic chiles for the most flavor
Step-by-Step Instructions
- Preheat the Oven:
- Get your oven scorching hot at 450 degrees Fahrenheit for restaurant style pizza. If you have a pizza stone, make sure it heats up with the oven for a crisp bottom. If grilling, preheat the grill and stone until they are blazing hot for best results.
- Prepare the Crust:
- Drizzle a piece of parchment with olive oil and gently stretch or roll your pizza dough into whatever shape feels right. Nudge up a lip around the edge to catch the toppings. Lightly brush the whole surface with olive oil to encourage browning.
- Mix the Egg and Salsa Base:
- Whisk eggs and salsa verde briskly in a small bowl until fully blended. The salsa not only flavors the eggs but keeps them from tasting too plain.
- Prep the Chile and Cheese:
- Chop the roasted chile pepper into bite sized bits. If using Oaxaca cheese, tear it into thin strips for melty pools or simply measure out your shredded cheese of choice.
- Assemble the Pizza:
- Pour the egg and salsa mixture nearly to the edge of the dough but leave a small border for the crust. Scatter the chile bits and cheese generously over the surface. Finish the assembly with salt and several firm grinds of black pepper so every bite pops.
- Bake or Grill:
- Slide the parchment and crust onto your hot stone or baking tray. Bake for five to eight minutes just until the cheese bubbles. Slide the pizza off the parchment straight onto the stone and finish for three to five more minutes until the crust is golden and the cheese is speckled brown. For grilling, transfer the parchment to the grill, cover, and cook for four to six minutes checking for bubbling cheese and a crisp bottom.
- Rest and Slice:
- Carefully transfer the pizza onto a wire rack and let it cool for about three to five minutes. This step makes slicing easier and keeps the cheese from sliding off. Slice and serve right away for best texture and gooey cheese.
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Oaxaca cheese is my favorite sliceable cheese and whenever I find it fresh at the market, I know a chile relleno pizza is on the menu. The kids love pulling at the long stretches of cheese and I always sneak a roasted green chile for just the right hint of smoke.
Storage Tips
Let leftovers cool completely and store them in an airtight container in the fridge. The flavors deepen overnight and a quick reheat in the oven or skillet revives the crispness. You can also freeze the cooled slices tightly wrapped for up to three months. For the best texture, skip the microwave and use a pan or hot oven to rewarm.
Ingredient Substitutions
If Hatch chiles are not available, use any roasted green pepper such as poblano or Anaheim. Mozzarella, Monterey Jack, or even a mild cheddar can stand in for Oaxaca cheese. For a spicier bite, try pepper jack or toss in a few roasted jalapeño slices. Flour tortillas make a crisp thin crust stand in for emergency weeknight pizza.
Serving Suggestions
Pair this pizza with a green salad and creamy avocado for a simple lunch or dinner. For a crowd, serve it as part of a brunch buffet with fresh fruit. Dress up each slice with a dollop of extra salsa verde or a sprinkle of cilantro for a little more color and zip.
Cultural Context
Chile rellenos are a beloved classic in Mexican cuisine and often found at family gatherings and festive occasions. This pizza version takes the essential elements of roasted peppers and melty cheese and gives them a playful American twist. It is an easy way to share traditional flavors with a crowd or introduce new eaters to the bold taste of chiles.
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I always say the best pizza is the one you made at home with what you have handy. There is no wrong way here, just good food and the joy of hot cheesy slices shared at the table.
Frequently Asked Questions
- → What type of chile works best for this pizza?
Roasted Hatch chile gives a mild kick and smoky depth, but any preferred chile pepper can be used for varying heat levels.
- → Can I substitute the cheese?
Yes, Oaxaca string cheese melts beautifully, but mozzarella or Monterey Jack are tasty alternatives if Oaxaca isn't available.
- → Is this pizza suitable for grilling?
Absolutely. Grill on a hot stone or grill tray, following the same instructions, to achieve a crisp crust and bubbly cheese.
- → Do you need to pre-cook any toppings?
Roast the chile pepper ahead of time for best flavor. The egg mixture cooks fully in the oven or on the grill.
- → How do I prevent a soggy crust?
Brush the dough lightly with olive oil and bake first on parchment, then directly on the hot stone for a crisp bottom.