Grilled Corn and Chipotle Pesto Pizza with Queso Fresco
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Half Baked Harvest · by Tieghan Gerard★ 5.0 (1)

Grilled Corn and Chipotle Pesto Pizza with Queso Fresco

NUTRITION · PER SERVING110M COOK
CAL 65%·PRO 92%
CARBS 134G41% OF CAL
12G FIBER103G OTHER19G TOTAL SUGAR
FAT 69G47% OF CAL
23G SAT46G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A grilled pizza topped with chipotle-cilantro pesto, charred corn, peppers, onions, and multiple cheeses. A creative vegetarian main with smoky, spicy flavor.

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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 4 in chipotle peppers adobo (remove seeds for less heat if desired)
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh basil
  • 3 tablespoon pine nuts
  • 2 cloves garlic
  • 1/2 cup queso fresco (crumbled)
  • 1/3 cup olive oil
  • salt and pepper (to taste)
  • 1 batch of [your favorite pizza dough |https://www.halfbakedharvest.com/whipped-feta-and-roasted-jalapeno-greek-pizza/]
  • 3 ears of corn (husked)
  • 1 red pepper
  • 1 onion (peeled and quartered)
  • 2 jalapeno peppers
  • 1 tablespoon olive oil
  • 1 tablespoon butter (softened)
  • 1 glove garlic (minced or grated)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups sharp cheddar cheese (freshly grated)
  • 8 ounces queso fresco (crumbled)
  • 1 1/2 cups cheery tomatoes (quartered)
  • 1 avocado (diced)
  • fresh cilantro (for garnish)
PREP
60M
SODIUM
2449MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.