Cheesy Chorizo and Corn Flatbreads
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Cheesy Chorizo and Corn Flatbreads

Cheesy Chorizo and Corn Flatbreads

with Lime Crema and Guacamole

Who doesn't love a supremely loaded flatbread? This dish is a perfect collision of zippy lime , savoury seasoning and fresh flavours, all waiting to be devoured for tonight's dinner.

Tags:
Quick
New
Allergens:
Soy
Milk
Wheat
Mustard
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

1 unit(s)

Tomato

7 g

Cilantro

3 tbsp

Guacamole

1 unit(s)

Lime

1 unit(s)

Sour Cream

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

113 g

Corn Kernels

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

4 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories970 kcal
Fat51 g
Saturated Fat18 g
Carbohydrate85 g
Sugar17 g
Dietary Fiber10 g
Protein44 g
Cholesterol125 mg
Sodium2370 mg
Trans Fat1 g
Potassium1400 mg
Calcium500 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Zester
Medium Bowl
Small Bowl
Large Non-Stick Pan

Instructions

Toast flatbreads
1
  • Arrange flatbreads on a a parchment-lined baking sheet.
  • Toast flatbreads in the middle of the oven until slightly crisp, 3-5 min.
  • Remove flatbread from oven and flip so that that flatbreads are toasty side down.
Prep
2
  • Zest then juice lime. 
  • Finely chop cilantro.
  • Cut tomato into 1/4-inch pieces. Season with salt and pepper directly on cutting board.
Make sauces
3
  • Add lime zest, sour cream and 1 tbsp (2 tbsp) water to a small bowl. Season with salt and pepper. Stir to combine. 
  • Combine chipotle sauce and half the tomato sauce base in a medium bowl. Season with salt and pepper. (Note: This is your flatbread sauce base.)
  • Add guacamole, half the cilantro and 1/2 tsp (1 tsp) lime juice to a small bowl. Season with salt and pepper. Stir to mix.
Cook chorizo
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces for 1 min.
  • Add corn and Mexican Spice Blend. Cook, continuing to break up chorizo into smaller pieces, until no pink remains, 4-5 min.**
  • Remove from heat. Add remaining tomato sauce blend and 1 tsp lime juice. Season with salt and pepper, to taste, then stir to combine. 
Assemble flatbreads
5
  • Spead flatbread sauce base over flatbread, leaving a 1/2-inch border.
  • Spread chorizo-corn mixture over top in an even layer.
  • Sprinkle cheese over top.
  • Bake in the middle of oven until cheese is melted, 3-5 min.
Finish and serve
6
  • Sprinkle tomato over flatbreads.
  • Cut flatbreads into wedges and divide between plates.
  • Drizzle lime crema over top. Dollop guacamole over top.
  • Sprinkle remaining cilantro over top. 
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