A crispy flat bread topped with sweet n’ spicy BBQ sauce, shredded pepper jack cheese, roasted poblano peppers and black beans.
Around this time last year, I participated in a fun Recipe Redux challenge that encouraged us to create a yummy, different type of pizza! My boyfriend (now fiance) told me he wanted to try roasted poblano peppers. He’s actually the one that came up for the name of this recipe. Since we live in Texas, “rodeo” seemed appropriate for something that had beans, peppers, BBQ and spicy cheese.
If you’re interested in looking at horrible photos, when I thought that taking pictures in the dark kitchen at 8pm was acceptable (lolz) you can go look here.
I decided to remake these pizzas for a couple reasons– one, to take some new pictures, and two, because Nick has been requesting them the past couple months and it sounded delish!
For this recipe, I used Indian-style whole wheat flat breads (from Trader Joe’s) topped with BBQ sauce. I used Trader Joe’s Apple Bourbon BBQ Sauce. Side note… pretty much our whole pantry and fridge is full with TJ’s products… I’ve slowly transitioned to buying almost all of our groceries from there. Their prices are great and their pre-made products (like BBQ sauce, ketchup, relish, canned items, soups, etc) are made without preservatives, less sodium and less added sugars. I promise I’m not a secret TJ’s salesperson.
After the BBQ sauce, spicy pepper jack cheese, black beans and roasted poblanos are added and everything is broiled together until melty. If you have a toaster oven, this is the time to take advantage of it! You can use the broil function to broil the poblano without having to heat up your big oven. You can also use your toaster oven to melt the cheese on these tasty pizzas.
Here’s the directions on how to make Rodeo Pizzas!
- 1 poblano pepper
- 2 Indian style whole wheat flat breads
- 1/4 cup your favorite sweet and spicy BBQ sauce
- 1/2 cup shredded pepper jack cheese
- 1/2 cup low-sodium black beans
- avocado slices and cilantro for garnish
- Wash and slice the pepper in half and scoop out the seeds. Place on a tray in a toaster oven and broil for ten minutes, or until soft. Remove and let cool, then dice into pieces.
- Place the flat breads onto the baking tray. Add BBQ sauce, cheese, black beans and chopped poblano.
- Broil for 5-7 minutes until the cheese is melted.
- If you don't have a toaster oven, use the broiler setting in your oven.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!