Chipotle-Beef Flatbreads
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Chipotle-Beef Flatbreads

Chipotle-Beef Flatbreads

with Caramelized Onions and Feta

Smoky, sweet and spicy is the name of the game with this super-simple flatbread recipe. Chipotle sauce provides the perfect base, while caramelized onions bring a subtle sweetness to offset the heat from the jalapeños.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Beef

1 unit

Yellow Onion

1 unit


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 unit


1 tsp

Smoked Paprika

2 unit


(Contains Soy, Milk, Wheat May contain Soy)

4 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

1 cup

Monterey Jack Cheese, shredded

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

56 g

Spring Mix

Not included in your delivery

1.5 tsp


0.13 tsp


3 tbsp


0.13 tsp



Nutrition Values

Calories1110 kcal
Fat68 g
Saturated Fat24 g
Carbohydrate74 g
Sugar19 g
Dietary Fiber6 g
Protein51 g
Cholesterol140 mg
Sodium1530 mg
Trans Fat1.5 g
Potassium1000 mg
Calcium600 mg
Iron7.5 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.


Large Non-Stick Pan
Small Bowl
Measuring Spoons
Measuring Cups
Large Bowl
Baking Sheet


Caramelize onions
  • 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 (1 tbsp) oil, then onions. 
  • Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt.
  • Reduce heat to medium-low. Add 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water. (TIP: Be careful—mixture may splatter!) 
  • Cook onions, stirring occasionally, until dark golden-brown, 5-7 min. Transfer to 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 (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
Cook beef
  • Carefully wipe the same pan (from step 1) clean. Heat over medium-high.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then beef. Cook, breaking up beef 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.
Assemble and bake flatbreads
  • Meanwhile, arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
  • Spread chipotle sauce over flatbreads.
  • When beef is done, sprinkle over flatbreads, then top with caramelized onions and jalapeños. (NOTE: Reference heat guide.)
  • Sprinkle Monterey Jack cheese 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.)
Finish flatbreads and make salad
  • Move flatbreads to the top rack of the oven and bake until lightly golden, 2-3 min. (TIP: Keep an eye on them 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 salad.
Finish and serve
  • Halve flatbreads, then divide between plates.
  • Serve salad alongside.

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chorizo.

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