Tex Mex Poblano Eggplant Pizza

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Extra virgin olive oil
3 Poblano peppers, halved and de-seeded
1 small onion, peeled and quartered
3 cloves garlic, peeled
1 ½ cup cooked beans
½ tsp salt
½ tsp cumin
¼ tsp chipotle chili powder
¼ tsp crushed red pepper
3 small eggplant, sliced
½ cup cheddar cheese, shredded
¼ cup mozzarella cheese, shredded
Lettuce, purple cabbage and diced tomatoes for garnish
1 – 14 inch pizza crust, rolled thin


Preheat the oven to 425 degrees F.

Place the poblano peppers on a baking sheet, cut side down. Add the onions and garlic cloves to the baking sheet. Drizzle with about a ½ tablespoon of olive oil, and rub over the vegetables. Roast the vegetables in the oven for about 20 minutes, and then set aside to cool.

Add the beans to the bowl of a food processor. Remove any burnt or separated skin from the peppers, and add the peppers to the beans. Add the onion and garlic cloves too. Add the salt, cumin, chipotle powder, crushed red pepper and about 1 tablespoon of olive oil. Pulse on high until a smooth paste is formed.

Spread the beans over your pizza crust. Lay the eggplant slices in a single layer evenly over the beans. Sprinkle with the cheeses.

Bake for 10 – 15 minutes, or until the edges of the crust begin to brown and the cheese is bubbly. Top with shredded lettuce, cabbage and diced tomatoes before serving.

From fakefoodfree.com