Chorizo "Cheese Steak" Flatbreads

Name: Chorizo "Cheese Steak" Flatbreads with Garden Salad
Total time: 25 min
Yield: 2
Cuisine: Mexicaine
Ingredients: 250 g Chorizo, sans boyau; 2 pièce(s) Pain plat; ¾ tasse(s) Mozzarella, râpée; 1 pièce(s) Poivron vert; 113 g Jeunes épinards; 1 pièce(s) Oignon rouge; 1 pièce(s) Tomate; 1 tasse(s) Sauce marinara; 2 cs Base de sauce tomate; ½ cs Sauce soya; 1 cs Vinaigre de vin rouge; 1 cs Purée d’ail

with Garden Salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

There are cheesesteak flatbreads and then there is THIS cheesesteak flatbread! This version has tasty chorizo sausage sauteed with onions and peppers before being toasted under gooey mozzarella. Served with a bright salad for balance, this is the ultimate go to dinner time meal.

étiquettes:

Rapido

Allergènes:

Lait

•Soya

•Blé

•Sulfites

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.

Durée de préparation25 minutes

Temps de cuisson8 minutes

DifficultéMoyen

Ingrédients

quantité par portion

250 g

Chorizo, sans boyau

2 pièce(s)

Pain plat

(Contient: Lait, Soya, Blé Peut contenir: Gluten)

¾ tasse(s)

Mozzarella, râpée

(Contient: Lait)

1 pièce(s)

Poivron vert

113 g

Jeunes épinards

1 pièce(s)

Oignon rouge

1 pièce(s)

Tomate

1 tasse(s)

Sauce marinara

(Peut contenir: Gluten, Poisson, Soya, Oeuf, Sulfites, Noix, Crustacés, Sésame, Lait, Blé, Moutarde)

2 cs

Base de sauce tomate

(Peut contenir: Gluten, Poisson, Soya, Oeuf, Sulfites, Noix, Crustacés, Sésame, Lait, Blé, Moutarde)

½ cs

Sauce soya

(Contient: Soya, Blé, Sulfites Peut contenir: Poisson, Soya, Oeuf, Sulfites, Noix, Sésame, Lait, Blé, Moutarde)

1 cs

Vinaigre de vin rouge

(Contient: Sulfites)

1 cs

Purée d’ail

(Peut contenir: Gluten, Poisson, Soya, Oeuf, Sulfites, Noix, Crustacés, Sésame, Lait, Blé, Moutarde)

Informations nutritionnelles

Énergie (kcal)840 kcal

Graisses38 g

dont saturés15 g

Glucides80 g

dont sucres16 g

Fibres9 g

Protéines45 g

Cholestérol110 mg

Sel2390 mg

Gras Trans1 g

Potassium1800 mg

Calcium550 mg

Fer8 mg

Ustensiles

•Grande poêle antiadhésive

•Cuillères à mesurer

•Papier sulfurisé

•Plaque de cuisson

•Grand bol

Instructions

Heat a large non-stick pan on medium-high.
While pan heats, core, then cut pepper into 1/8-inch slices.
Peel, then cut onions into 1/8-inch slices.
When pan is hot, add 1 tbsp oil (dbl for 4 ppl), onions and peppers. Cook, stirring often until veggies are tender and lightly browned 5-6 min.
Transfer veggies to a plate.

Return same pan to the heat.
When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, cooked through.**
Remove pan from heat. Add garlic puree, soy sauce, half the vinegar and veggies. Stir to combine.

While chorizo cooks, arrange flatbreads on a parchment-lined baking sheet.
Brush with 1/2 tbsp oil (dbl for 4 ppl). (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1/2 tbsp oil for each baking sheet.)
Toast flatbreads in the bottom of the oven until softened, 2-3 min.

Spread tomato sauce base / marinara sauce over flatbreads.
Top with chorizo and veggies then sprinkle mozzarella over top.
Bake flatbreads in the middle of the oven until golden-brown and crisp, 5-6 min (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.) (TIP: Keep your eye on them so they don't burn!)

Cut tomatoes into 1/2-inch pieces.
Add remaining vinegar, 1/4 tsp sugar, 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper. Stir to combine.
Add tomatoes and spinach to bowl. Toss to coat.