Southwestern Chorizo Flatbread
|Menu Part||Appetizer/Small Plate|
Chef Max Hardy
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
- 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.
- 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.
- 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.
- 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.
- 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