Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Refrigerated dough tends to shrink when removed from the can. Let the dough rest a few minutes before you start to work with it so it will be more pliable.

Elizabeth Taliaferro
Recipe by Cooking Light July 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: 1 pizza piece, 1 teaspoon sour cream, and 1 teaspoon cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.

  • Lower oven temperature to 425°.

  • n?|?ILarge nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly. Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.

  • Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro.

Nutrition Facts

331 calories; calories from fat 28%; fat 10.3g; saturated fat 4.4g; mono fat 2.2g; poly fat 0.3g; protein 15.8g; carbohydrates 44.5g; fiber 1.6g; cholesterol 57mg; iron 2.5mg; sodium 808mg; calcium 186mg.
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