Chipotle-Chorizo Flatbreads
with Caramelized Onions and Feta
Smoky, sweet and spicy is the name of the game with this super-simple flatbread recipe. Chipotle sauce provides the perfect base, while caramelized onions bring a subtle sweetness to offset the heat from the jalapeños.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Chorizo, sans boyau
1 pièce(s)
Oignon jaune
1 pièce(s)
Jalapeno
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Soya)
56 g
Mélange printanier
2 pièce(s)
Tomate
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
4 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
¼ tasse(s)
Feta, émietté
(Contient Lait)
1 tasse(s)
Monterey Jack, râpé
(Contient Lait)
1 cc
Paprika fumé
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Poivre*
0.13 cc
Sel*
1.5 cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
- Heat a large non-stick pan over medium-high heat. While the pan heats, peel, then cut onion into 1/4-inch slices.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions.
- Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt.
- Reduce heat to medium-low. Add 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water. (TIP: Be careful—mixture may splatter!)
- Cook onions, stirring occasionally, until dark golden-brown, 5-7 min. Transfer to small bowl.
- Meanwhile, thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Cut tomatoes into 1/2-inch pieces.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Carefully wipe the same pan from step 1 clean. Heat over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Season with smoked paprika, salt and pepper. Cook, stirring often, until fragrant, 30 sec.
- Remove the pan from heat.
- Meanwhile, arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
- Spread chipotle sauce over flatbreads.
- When chorizo is done, sprinkle over flatbreads, then top with caramelized onions and jalapeños. (NOTE: Reference heat guide.)
- Sprinkle Monterey Jack cheese and half the feta over top.
- Bake in the middle of the oven until cheese melts and toppings are warmed through, 5-7 min. (NOTE: For 4 ppl, bake in the middle of the oven, one sheet at a time.)
- Move flatbreads to the top rack of the oven and bake until lightly golden, 2-3 min. (TIP: Keep an eye on them so they don't burn!) (NOTE: For 4 ppl, bake in the top of the oven, one sheet at a time.)
- Meanwhile, add tomatoes and spring mix to the bowl with vinaigrette. Toss to combine.
- Sprinkle remaining feta over salad.
- Halve flatbreads, then divide between plates.
- Serve salad alongside.