Spicy Chipotle-Chorizo Flatbreads
with Caramelized Onions and Jalapeños
A little smoky, sweet and spicy action is the name of the game for this super simple flatbread recipe. Chipotle sauce provides the perfect sauce base, while the caramelized onions give a gentle sweetness to offset the heat from the jalapeños. A crisp side salad helps lighten the palate!
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
113 g
Yellow Onion
1 unit
Jalapeño
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
56 g
Spring Mix
160 g
Tomato
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 tsp
Smoked Paprika
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 4: A quarter of the jalapeños for mild, half for medium and all the jalapeños for spicy! 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 oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt. Reduce heat to medium-low. Add 1 tsp sugar and 1/4 cup water (dbl both for 4 ppl). (TIP: Be careful; the mixture will splatter!) Cook, stirring occasionally, until onions are dark golden-brown, 5-7 min. Transfer onions to a 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 sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Carefully wipe the same pan (from step 1) clean. Heat over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), 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 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 of the oven and bake until lightly-golden, 2-3 min. (TIP: Keep an eye on flatbreads 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 top.
Halve flatbreads, then divide between plates. Serve salad alongside.
