Chiles en Nogada is a staple in Mexican cuisine. Poblano peppers stuffed and smothered in a smooth nut-based sauce. A flavor combo I’ve loved for years! In this version, I’m deconstructing Chiles en Nogada and making into a cheesy pizza everyone is raving about! Double the batch, you’ll be making two of these.
Chiles en Nogada captured my attention many years ago. Particularly, the dish’s contrasting Mexican flag colors and flavor won my palate. Flavor bursts of spiced meat, dried fruit, charred poblano, and popping pomegranate arils create a sensory experience! And indeed, the history of this traditional Mexican dish becoming an annual celebration dish won my heart.
Consequently, Chiles en Nogada became one of my signature dishes! Whenever I can, I find different vehicles to carry the flavors. From Chiles en Nogada Stuffed Tacos to PIcadillo chiles stuffed poblanos topped with mac and cheese! So of course I tucked topped a pizza with my favorite Cal-Mex flavors!
A SHOW-STOPPING PIZZA
Don’t you think Chiles en Nogada Pizza is a show-stopping pizza? It could win an award! And the taste is a Winner Winner Pizza Dinner! I did submit this pizza to a contest! Oh wow!
I love Cal-Mex Fusion
As a born and raised Californian, the fusion of California and Mexico flavors and products has been part of my DNA.
Generally, I cook with poblanos weekly! In addition, seasonally I adopt bushels pomegranates and almonds!
Besides that, “Cumin” should have been my middle name! In fact, both sets of my grandparents worked in the California dried fruit industry.
Lastly, I use lime and lemon juice instead of vinegar! Hence my California bloodline celebrates Cal-Mex fusion!
WHAT IS CHILES en NOGADA
A classic Fall dish, Chiles en Nogada is a poblano chili stuffed with spicy pork. The spicy dish is spiciness is balanced with fresh and dried fruit. What truly marks a this dish is the snowy white walnut cream sauce drizzle. To truly make the dish eye-catching, nature’s sweet pomegranate seeds are sprinkled on top.
HISTORY OF CHILES en NOGADA
Chiles en Nogada was created to Agustín de Iturbide! He was a military commander in Mexico’s War of Independence. Actually, he became the emperor of Mexico from 1822 to 1823. After signing the Treaty of Cordoba granting Mexico independence from Spain, he stopped by Mexico City.
The townspeople honored him by with a huge feast. Consequently, the Santa Monica convent nuns used local and seasonal ingredients to create the dish. A spicy meat stuffed poblano was served with a velvety walnut sauce.
The colors of dish of red, green, and white proudly showed the Mexican flags colors. Chiles en Nogada quickly became a seasonal dish that happens to coincide with Mexican Independence Day.
MEXICAN CHEESES for CHILES en NOGADA PIZZA
You got it! Italian cheese is not the only option you have on a smoked pizza! Any cheese that melts well can be used. In addition, there are Mexican cheese that are tasty as a garnish. Of course, it is fun to try different Mexican cheeses in Chiles en Nogada Pizza. Here are the Mexican Cheeses I suggestl:
Queso Fresco: A creamy, soft curd-like cheese that is beautiful as a topping. For me, Queso Fresco mark a pizza flags a pizza as Mexican. Queso Fresco balances the demands of poblanos and chorizo.
Cotija: Replace Parmesan cheese on a Mexican Pizza with Cotija for that final salty boost.
Oxaca: Similar to Monterey Jack, Oaxaca cheese melts on a pizza as if it were mozzarella.
Manchego: A cows’ and goats’ milk cheese that was brought to Mexico from Spain. It has a nutty and earthy flavor. Manchego can be grated directly on pizza before smoking the pizza on the grill.
Enchilado: A traditional Mexican countryside cheese that use to be covered in red pepper paste. Today, it is covered in paprika! Enchilado is full of flavor and is similar to the taste of Cotija without being overly salty. Enchilado cheese makes a topping when grated.
Four Blend Shredded Cheese: When ease of making is your goal, go ahead and grab a package of Four Quesos Blend Shredded Cheese. My favorite Mexican-style shredded cheese blend contains Manchego, Oaxaca, Quesadilla and Asiago!
CHOOSING SMOKING CHIPS for CHILES en NOGADA PIZZA
In short, selecting smoking chips for pizza depends on the toppings. In general, hickory smoking chips will infuse any pizza with a pleasant smokiness. For the most part, when making a sweeter pizza go with Apple or Pecan chips. By the way, pizza dough absorbs smokiness is an addicting way! You will never go back to baking in the oven.
Check out my blog on how to fill a smoker box!
Head to Western BBQ Products for delicious smoked and grilled recipes.
Head to A Merry Recipe for more of my creative recipe ideas!
WHAT ARE SOME PIZZA DOUGH SUBSTITUTES
For the most part, if you don’t enjoy making pizza don’t! Simply buy a one pound package of pizza dough. Subsequently, if you have a favorite pizza dough make it. It is not about the dough it is about the toppings!
Cheesy Chiles en Nogada Pizza
A fusion of two favorite things; perfect sourdough pizza crust and cheesy chiles en nogada with chorizo, poblanos, and a homemade almond cream Nodada sauce! This is one of those recipes that after you make the first time, you will repeat again and again!
Ingredients
For Homemade Dough:
- 2 1/2 cup unbleached All-Purpose Flour (300g)
- 1 1/4 teaspoon sea salt
- 1 teaspoon active dry yeast
- 2 teaspoons Pizza Dough Flavor, optional
- 1 cup sourdough unfed starter (227g)
- 1/2 cup to 3/4 cup warm water (141 g to 170g)
- For pizza pan: avocado oil and rice flour
For Pizza Sauce:
- 9 ounces Cacique Pork Chorizo, remove casing
- 1 cup chopped red onion
- 1 1/2 cups chopped Roma tomatoes or vine picked tomatoes
- 1/2 head black garlic, squeezed out of skin
- 1 teaspoon ground hot smoked paprika
- 1 teaspoon ground ancho chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground sumac
- 1 1/4 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons fresh lime juice
- 3/4 cup chopped dried fruit like Medjool dates, apricots, and raisins
- 2 tablespoons chopped Pitted Manzanilla Olives
- 2 tablespoons lime juice
- 1 cup chopped green apple, peeled
- 2 tablespoons minced cilantro
- 2 tablespoons minced parsley
For Cheese:
- 1 cup shredded Pepper Jack Cheese
- 2 tablespoons grated Enchilado Cheese
- 1 cup shredded Oaxaca Cheese
- 1/2 cup shredded Manchego Cheese
- 1/2 cup crumbled Queso Fresco Cheese
For Almond Crema Drizzle:
- 3/4 cup Mexicana Crema
- 3 ounces cream cheese, room temperature
- 1 cup blanched almonds, softened in boiling water, drained
- 1/2 tablespoon lime juice
For Toppings:
- 3 poblano peppers, charred, scraped, chopped in 1/2-inch pieces
- 1/2 cup pomegranate arils, fresh is preferred, frozen if needed
- 1/4 cup parsley leaves, lightly chopped
- Real California Almond Crema Sauce: Recipe below
Instructions
To Make Dough:
- Mix flour, salt, yeast and pizza dough flavor in a large bowl. In a small bowl, mix sourdough starter with 1 cup water.
- Stir starter into flour mixture, adding extra tablespoons of water, if needed, until dough forms.
- Knead for 7 minutes using a stand with a dough hook.
- Cover, and let rise, in a warm spot, 1-3 hours.
- Shape into a flattened disk, and drizzle with avocado oil. Cover and let rise 15 minute-20 minutes.
- Shape dough into a 12-14” pizza. Dust pizza pan with rice flour.
To Make Chiles en Nogada Pizza Sauce (Spread):
- Heat avocado oil in a large skillet over medium-high heat.
- Add pork chorizo and red onion; cook for 12-minutes.
- Add tomatoes, black garlic, and spices; cook on low 5 minutes.
- Add dried fruit, olives, lime juice; cook on low 3 minutes.
- Once flavors have melded add apple, cilantro, and parsley; cook on low just 1-2 minutes to soften apple just a touch. Set aside.
To Make Almond Crema Drizzle:
- After letting almonds soften, drain.
- In a high speed blender all Mexicana Crema, cream cheese, softened almonds, and lime juice, and blend for 2 minutes.
- Add extra crema or cream cheese to thin or thicken. Season with salt, and adjust to taste.
To Assemble Pizza:
- Sprinkle formed pizza dough with Pepper Jack Cheese, and spread with Chiles en Nogada Spread. Sprinkle Enchilado Cheese and Oaxaca Cheese.
- Top pizza evenly with chopped charred poblano peppers.
- Lightly sprinkle Manchego Cheese over entire pizza.
- Bake on a preheated pizza stone sprinkled.
- Prepare grill for indirect heat set at 550°°F to 625°F.
- Sprinkle hot pizza stone with rice flour. Transfer pizza to stone.
- Bake pizza 6-9 minutes or until crust is lightly browned and cheese has melted.
- Allow pizza to cool 2-5 minutes.
To Garnish Pizza:
- Sprinkle with chopped parsley.
- Drizzle with Almond Crema Sauce.
- Sprinkle with pomegranate arils and crumbled Queso Fresco.
- Slice and serve!
Notes
Grandma’s Tip: Rice flour does not burn on a hot pizza stone as does corneal!
If your local grocer does not sell Enchilado Cheese substitute with Manchego.
Sourdough pizza dough can be made the night before for a boost in flavor! Allow to come to room temperature the day you want to use it.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 991Total Fat: 55gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 118mgSodium: 1809mgCarbohydrates: 91gFiber: 9gSugar: 24gProtein: 37g
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