Chipotle-Chorizo Flatbreads
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Chipotle-Chorizo Flatbreads

Chipotle-Chorizo Flatbreads

with Caramelized Onions and Feta

Smoky, sweet and spicy are the names of the game with this super-simple flatbread dish. 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

Chorizo Sausage, uncased

1 unit(s)

Yellow Onion

1 unit(s)


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)


1 tsp

Smoked Paprika

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, 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

Calories1130 kcal
Fat73 g
Saturated Fat26 g
Carbohydrate74 g
Sugar18 g
Dietary Fiber7 g
Protein46 g
Cholesterol145 mg
Sodium2100 mg
Trans Fat1 g
Potassium1000 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 Spoons
Measuring Cups
Large Bowl
Baking Sheet


Caramelize onions
  • Heat a large non-stick pan over medium-high heat.
  • 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 chorizo
  • 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.
Assemble and bake flatbreads
  • 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.
  • 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.
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