Chipotle-Chorizo Flatbreads
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Chipotle-Chorizo Flatbreads

Chipotle-Chorizo 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 Time


serving amount

250 g

Chorizo Sausage, uncased

1 unit(s)

Yellow Onion

1 unit(s)


2 unit(s)


(Contains Milk, Soy, Wheat)

56 g

Spring Mix

2 unit(s)


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 cup

Monterey Jack Cheese, shredded

(Contains Milk)

1 tsp

Smoked Paprika

Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp


1.5 tsp



Nutrition Values

Calories1220 kcal
Fat81 g
Saturated Fat26 g
Carbohydrate77 g
Sugar19 g
Dietary Fiber6 g
Protein48 g
Cholesterol145 mg
Sodium2090 mg
Trans Fat1 g
Potassium1050 mg
Calcium600 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.


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


Caramelize onions

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 (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, 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 (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 chorizo

Carefully wipe the same pan (from step 1) clean. Heat over medium-high.When hot, add 1 tbsp (2 tbsp) oil, 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.

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 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.)

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 top of salad.

Finish and serve

Halve flatbreads, then divide between plates.Serve salad alongside.

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