Pizzas de Poblano

Pizzas de Poblano are a delightful vegetarian Mexican dish featuring roasted poblano peppers stuffed with a savory blend of cheese and vegetables, all baked on a crispy tortilla base. This vibrant and wholesome pizza offers a unique twist on traditional pizza, making it a perfect choice for any meal.

Ingredients

• Poblano peppers - 2
• Corn tortillas - 2
• Olive oil - 1 tablespoon
• Red onion - 1/2, diced
• Garlic - 2 cloves, minced
• Zucchini - 1/2, diced
• Black beans - 1/2 cup, drained and rinsed
• Corn kernels - 1/2 cup (fresh or frozen)
• Cilantro - 1/4 cup, chopped
• Oaxaca cheese - 100 grams, shredded
• Crumbled queso fresco - 50 grams
• Salt - to taste
• Black pepper - to taste
• Lime - 1, cut into wedges

Steps

1. Preheat your oven to 200°C (400°F).
2. Roast the poblano peppers on a baking sheet for about 15 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven and let cool slightly.
3. While the peppers are cooling, heat olive oil in a skillet over medium heat. Add the diced red onion and sauté for 2-3 minutes until translucent.
4. Add minced garlic and diced zucchini to the skillet, cooking for another 5 minutes until the zucchini is tender.
5. Stir in the black beans and corn kernels, cooking for an additional 2 minutes. Season with salt and black pepper to taste. Remove from heat and stir in chopped cilantro.
6. Once the poblano peppers are cool enough to handle, peel off the charred skin, cut them open, and remove the seeds carefully.
7. Place the corn tortillas on a baking sheet. Fill each poblano pepper with the vegetable mixture and place them on top of the tortillas.
8. Sprinkle shredded Oaxaca cheese and crumbled queso fresco generously over the stuffed peppers.
9. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
10. Serve hot with lime wedges on the side.

Nutrition

• Calories: 480
• Protein: 20 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Poblano peppers are rich in vitamins A and C, supporting immune health.
• Black beans provide a good source of plant-based protein and fiber, aiding digestion.

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