Cheesy Chorizo and Corn Flatbreads

Name: Cheesy Chorizo and Corn Flatbreads with Lime Crema and Guacamole
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Chorizo Sausage, uncased; 2 unit(s) Flatbread; 1 unit(s) Tomato; 7 g Cilantro; 3 tbsp Guacamole; 1 unit(s) Lime; 1 unit(s) Sour Cream; ¾ cup Mozzarella Cheese, shredded; 113 g Corn Kernels; 1 tbsp Mexican Seasoning; 2 tbsp Chipotle Sauce; 4 tbsp Tomato Sauce Base; ½ tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*

with Lime Crema and Guacamole

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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:

Soja

•Milk

•Hvede

•Senf

•Egg

The quantities provided above are averages only.

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

1 unit(s)

Tomato

7 g

Cilantro

3 tbsp

Guacamole

1 unit(s)

Lime

1 unit(s)

Sour Cream

¾ cup

Mozzarella Cheese, shredded

113 g

Corn Kernels

1 tbsp

Mexican Seasoning

2 tbsp

Chipotle Sauce

4 tbsp

Tomato Sauce Base

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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

Cooking Steps

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.