with Caramelized Onions and Feta
A little smoky, sweet and spicy action is the name of the game for this super simple flatbread recipe. Chipotle sauce provides the perfect sauce base, while the caramelized onions give a gentle 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.
Chorizo Sausage, uncased
(Contains Milk, Soy, Wheat)
Red Wine Vinegar
(Contains Egg, Milk, Mustard, Soy)
Feta Cheese, crumbled
Monterey Jack Cheese, shredded
Not included in your delivery
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Heat Guide for Step 4: A quarter of the jalapeños for mild, half for medium, all the jalapeños for spicy! 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 oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt.Reduce heat to medium-low. Add 1 tsp sugar and 1/4 cup water (dbl both for 4 ppl). (TIP: Be careful; the mixture may splatter!) Cook, stirring occasionally, until onions are dark golden-brown, 5-7 min.Transfer onions to a 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 sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Carefully wipe the same pan (from step 1) clean. Heat over medium-high.When hot, add 1 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo 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.
Meanwhile, arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Spread chipotle sauce over flatbreads.When chorizo 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.)
Move flatbreads to the top 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 top.
Halve flatbreads, then divide between plates.Serve salad alongside.