Chorizo "Cheese Steak" Flatbreads
with Garden Salad
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.
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
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Gluten, Moutarde)
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 Poisson, Soya, Oeuf, Sulfites, Noix, Crustacés, Gluten, Sésame, Lait, Blé, Moutarde)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
½ cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
Informations nutritionnelles
Ustensiles
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.
- Cut flatbreads into wedges.
- Divide flatbreads and salad between plates