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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
- 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.
- Zest then juice lime.
- Finely chop cilantro.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper directly on cutting board.
- 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.
- 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.
- 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.
- 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.
