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Chile Relleno Pizza



– 10 ½ ounces prepared pizza dough – 3 ounces green tomatillo salsa – 4 ounces shredded Real California Queso Quesadilla cheese – 3 ½ ounces grilled chicken, optional – 2 ounces pepperoni or chorizo, optional – 3 ounces egg yolk, whisked to combine – 3 ounces roasted poblano peppers, chopped into 1-inch pieces – 2 ounces Real California crema Mexicana – Lime juice – Cilantro leaves
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Stretch dough into a 12-inch circle, generously coating bottom with coarse rice flour. 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. Bake in applewood-fired oven preheated to 600°F, rotating as needed for even cooking, for approximately 6 minutes. Allow to cool for 1 minute. Drizzle crema in zig-zag pattern, then spritz with lime juice and finish with cilantro leaves.

Cal-Mex Category Finalist – 2020 Real California Pizza Contest

Recipe developed by Jordan Lawson, La Fiamma Wood-Fire Pizza, Bellingham, Wash.

Per Order:

Yield: 1 pizza