Mexican Pizza with Chicken and Chile Peppers

Mexican Pizza recipe with chicken and chile peppers.

Mexican Pizza recipe 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.

Leave a Reply


Smoked Salmon Deviled Eggs

Step by step...

Step by step…

It’s that time of year. Deviled eggs. All over the place. I concocted this deviled egg recipe a couple of years ago. I love smoked salmon. And capers. And deviled eggs. Almost ate all of them before company arrived. They are that good.

Smoked Salmon Deviled Eggs

6 large hard-boiled eggs, peeled
3 tablespoons Greek yogurt
3 tablespoons chopped smoked salmon (lox), divided
1 tablespoon mayonnaise
1 heaping teaspoon Dijon mustard
3 teaspoons drained capers, divided
2 1/2 teaspoons finely chopped garlic scapes, green onions, or fresh chives, divided
Sea salt and freshly ground black pepper, to taste (optional)

1. Cut the eggs in half. Put the yolks in a small bowl and mash with a fork. Stir in the yogurt, 2 tablespoons of the smoked salmon, the mayonnaise, the mustard, 2 teaspoons of the capers, and 2 teaspoons of the garlic scapes. Season to taste with salt and pepper.

2. Spoon the yolk mixture into the egg white halves. Cover and store in the refrigerator for up to 24 hours.

3. Garnish before serving with remaining smoked salmon, capers, and scapes.

Makes 6 to 12 servings

Leave a Reply

Halloween Finger Food

High-five for Halloween Finger Food.

Posting this again for those who didn’t see it a couple of years ago. The story is old, but the recipe is still frighteningly good.

Harumph. I’ve never been a big fan of Halloween. Adults in costume? Puh-leeze. But I do like to entertain. And Halloween is yet another good excuse for a party. The year I was laid off, boo-hoo, I rented out a room in my house to help ease my financial burden. It was late October. The new roomie talked me into hosting a Halloween party. With costumes. Ick.

I had been laid off after 13 years of editing and writing about food…and developing recipes…and was in a witchy mood.

“Bitter, party of one, your table is ready.”

But in the spirit of the holiday I adopted a devil-may-care attitude. (OK. That’s enough of the Halloween puns.)

Although I don’t do costumes, I felt somewhat obligated to come up with appropriate attire for my Halloween gathering. Read More >>

Leave a Reply