Cheesy Chorizo and Corn Flatbreads
with Lime Crema and Guacamole- Milk
- Soy
- Wheat
- Egg
- Mustard
- May contain traces of allergens
- Gluten
- Milk
- Sulphites
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Soy
- Fish
- Egg
- Crustaceans
Ingredients: Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Thaw-friendly corn (corn, modified vinegar) • Roma tomato • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Lime • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
1 unit(s)
Tomato
7 g
Cilantro
3 tbsp
Guacamole
½ unit(s)
Lime
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk, Sulphites)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
113 g
Corn Kernels
8 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
4 tbsp
Tomato Sauce Base
(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- On a parchment-lined baking sheet, arrange flatbreads.
- Toast flatbreads in the middle of the oven for 3-5 min, until slightly crisp.
- Remove flatbreads from oven and flip so that flatbreads are toasted-side down.
- Zest, then juice half the lime (whole lime for 4 servings).
- Finely chop cilantro.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper.
- To a small bowl, add lime zest, sour cream and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to combine.
- In a medium bowl, combine chipotle sauce and half the tomato sauce base. Season with salt and pepper. (NOTE: This is your flatbread sauce base.)
- To another small bowl, add guacamole, half the cilantro and 1/2 tsp (1 tsp) lime juice. Season with salt and pepper. Stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and corn. Cook for 4-5 min, breaking up chorizo into smaller pieces.**
- Stir in Mexican seasoning, remaining tomato sauce base and 1 tsp lime juice. Season with salt and pepper.
- Spread 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 the oven for 3-4 min, until cheese is melted.
- Sprinkle tomatoes over flatbreads.
- Cut flatbreads into wedges and divide between plates.
- Drizzle with lime crema and dollop guacamole over top.
- Sprinkle remaining cilantro over top.
