Southwestern Chorizo Flatbread

Menu PartAppetizer/Small Plate
Cuisine TypeVegetarian

Chef Max Hardy

Jed’s Detroit

Detroit, Mich.

Plant-based chorizo crumbles paired with red bell peppers, corn and poblanos give this flatbread a plant-forward spin. The recipe calls for Monterey Jack cheese but to make the flatbread vegan, you can swap in a nondairy cheese.


2 (3 ½ oz.) flatbreads, 15 X 5 in. each

Nonstick cooking spray

1¼ cups prepared salsa verde

1 1/3 cup shredded Monterey Jack cheese

1 cup slivered white onion

1 cup poblano pepper strips, stemmed and seeded

½ cup corn kernels, fresh or frozen

½ cup red bell pepper strips, seeded

¼ tsp. ground black pepper

¼ cup thinly sliced green onions

¼ cup cilantro leaves, stemmed

1 1/3 cups vegan chorizo crumbles


  1. Preheat oven to 425 F. If using a baking stone, preheat for at least 20 minutes before cooking. Or if using a baking sheet, lightly oil the pan with nonstick spray.
  2. Lay out the two flat breads and top each with 2/3 cup (5 oz.) salsa verde, spreading evenly.  Top each flatbread with 2/3 cup shredded Monterey Jack cheese.
  3. In order given, top each with ½ cup onion slivers, ½ cup poblano pepper strips, ½ cup red bell pepper strips, 2/3 cup chorizo crumbles and ¼ cup corn.
  4. Slide flatbreads into preheated oven on pizza stone or place on prepared baking sheet. Bake 15 to 18 minutes until lightly browned and crispy and cheese melts.
  5. Remove from oven and cut each flatbread into six to eight pieces. Sprinkle each with black pepper, sliced green onions and cilantro.

Photo courtesy of MorningStar Farms

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