Mexican Pizza with Chicken and Chile Peppers

 

Don’t tell anyone, but I was once madly in love with the Mexican Pizzas at Taco Bell. Haven’t been to Taco Bell in forever, but I still have that craving now and then. So I created a Mexican pizza recipe. My version is a lot plumper than Taco Bell’s…because I’ve loaded it up with chicken, black beans, and Hatch chiles.

Fresh Hatch chiles are typically available only in the fall, but that’s when I stock up, roast ’em (or buy them freshly roasted) and freeze them. But if you don’t have a stash in your freezer, you can easily substitute the chile peppers of your choice.

At the Des Moines, Iowa Farmer’s Market—Juan O’Sullivan—roasts them before your very eyes in the fall. And he makes an amazing salsa. He also shares some of his Mexican recipes here.

Or try my Mexican pizza recipe. Just in time for Cinco de Mayo.

Mexican Pizza with Chicken and Hatch Chile Peppers

1 onion, chopped

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon cumin

1/2 teaspoon coriander

2  cups green enchilada sauce

2 cups chopped cooked chicken (I used 2 chicken breasts from a deli roast chicken)

1 15-oz can black beans, rinsed and drained

2 medium tomatoes, chopped, or a handful of cherry tomatoes, quartered

4 hatch or Anaheim chile peppers, roasted, peeled, seeded, and chopped

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup chopped fresh cilantro

Three 8-inch flour tortillas

2 1/2 cups shredded Mexican blend cheese

Optional toppings: chopped tomatoes, sour cream, fresh cilantro

Lime wedges (optional)

1. Preheat oven to 350 degrees.

2. Cook onion in hot olive oil over medium heat about 4 minutes or until soft. Add garlic and tandoori seasoning; cook and stir for 1 minute more. Stir in 1 1/2 cups of the enchilada sauce, the chicken, black beans, tomato, salt, and pepper. Cook and stir for about 5 to 10 minutes or until heated through and bubbly. Remove from heat and stir in cilantro.

3. To assemble, spread  1/4 cup of the enchilada sauce on bottom of a 9-inch pie plate. Arrange one of the tortillas on sauce. Top with half of the chicken mixture. Sprinkle with 1 cup of cheese.

4. Top with another tortilla and remaining half of chicken mixture. Sprinkle with 1 cup of cheese. Top with last tortilla. Spread remaining 1/4 cup green enchilada sauce over tortilla.

5. Bake for 25 to 30 minutes or until heated through, topping with remaining 1/2 cup cheese during the last 10 minutes of baking. Let stand on a wire rack for 5 to 10 minutes before serving. If desired top with chopped tomatoes, sour cream, and/or cilantro. Serve with lime wedges.

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