This Baleada Pizza from Performance Foodservice is topped with pickled jalapeños, pickled onions, Poblano Crema, queso fresco, and chopped cilantro, adding a Mexican spin on a menu item that can be served any time of day, any time of year . It makes a great delivery or carry-out item for the cold winter months ahead, too.
Recipe and photo courtesy of Performance Foodservice
Makes 1 pizza
1 ea. dough ball, 14 in.
3 oz. Refried Back Beans (recipe below)
7 oz. Bacio® Part Skim Block pizza cheese, ¼ in. slices, pulled
3 oz. jalapeño(s) pickled (post bake)
2 oz. pickled onions (post bake)
2 oz. Poblano Crema, post bake (recipe below)
1 oz. queso fresco (post bake)
1 oz. cilantro, fresh, chopped (post bake)
Stretch dough ball to 14 inches. Spread Refried Black Beans on dough as the sauce and spread Bacio Block pieces over the sauced area on dough. Bake pizza until desired bake is achieved. Finish pizza with pickled jalapeños, pickled onions, Poblano Crema, queso fresco, and chopped cilantro.
The Poblano Crema
8 oz. sour cream
3 ea. pepper(s), poblano
1 ea. onion(s), red
4 oz. cilantro, fresh
2 ea. garlic, clove(s)
1 ea. lime(s)
Salt and pepper, to taste
Roast and peel poblanos. Roast red onions. Combine all ingredients in a blender and blend until smooth.
The Refried Black Beans
8 oz. beans, black, cooked
8 oz. bacon, minced
1 ea. yellow onion, minced
2 ea. garlic, clove(s), minced
Salt and pepper, to taste
Fry bacon until crispy. Add onions, garlic, and beans to oil and fry beans until they start breaking down. Mash all ingredients until a mashed potato consistency is achieved.
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