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.
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.
Ingredients
250 g
Chorizo Sausage, uncased
1 unit(s)
Yellow Onion
1 unit(s)
Jalapeño
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
56 g
Spring Mix
2 unit(s)
Tomato
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
4 g
Smoked Paprika
(May contain Sesame, Mustard, Wheat, Soy, Milk, Triticale, Peanuts, Tree nuts, Sulphites)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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 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 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.
- Halve flatbreads, then divide between plates.
- Serve salad alongside.
