Poblano Corn Flatbread with California Crema
Poblano corn flatbread with crema and queso fresco. Cheesy, bold twist on pizza night.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.realcaliforniamilk.com.
Cooking tools:
- Grill
- Rolling pin
- Oven
- Stove
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 2 medium fresh poblano or pasilla peppers
- 1 ball prepared pizza dough
- Masa or flour for work surface
- 1/3 cup Real California Crema Mexicana Agria (Mexican sour cream)
- 1/3 cup salsa verde, plus extra for topping
- 2 cups crumbled Real California Queso Fresco cheese
- 1/2 cup crumbled Real California Panela cheese
- 1/2 cup quartered and thinly sliced white onion
- 1 ear fresh corn (or 2/3 cup frozen or no salt added canned corn)
- 2 tablespoons roasted, salted pumpkin seeds
- Fresh cilantro leaves (optional topping)
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