Chipotle-Turkey Flatbreads
with Caramelized Onions and Feta- Sulphites
- Soy
- Milk
- Wheat
- Egg
- Mustard
- Sesame
- Mustard
- Wheat
- Soy
- Milk
- Triticale
- Peanuts
- Tree nuts
- Sulphites
- May contain traces of allergens
- Gluten
- Fish
- Egg
- Crustaceans
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. Ingredients: Ground turkey • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roma tomatoes • Yellow onion • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Jalapeno pepper • Smoked paprika (paprika powder, natural hickory smoke flavour [canola oil, natural flavour (soybean oil, smoke flavour), acetic acid], canola oil).
Ingredients
250 g
Ground Turkey
1 unit(s)
Yellow Onion
1 unit(s)
Jalapeño
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Tomato
4 g
Smoked Paprika
(May contain traces of: Sesame, Mustard, Wheat, Soy, Milk, Triticale, Peanuts, Tree nuts, Sulphites)
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Mustard, Gluten)
4 tbsp
Chipotle Sauce
(Contains: Soy, Milk, Egg, Mustard May contain traces of: Sesame, Mustard, Wheat, Soy, Milk, Tree nuts, Sulphites, Gluten, Fish, Egg, Crustaceans)
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
Sugar*
0.13 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- Peel, then cut onion into 1/4-inch slices.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions.
- Cook for 3-4 min, stirring occasionally, until golden. 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 for 5-7 min, stirring occasionally, until dark golden. 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.
- To a large bowl, add vinegar, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. 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 turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Season with smoked paprika, salt and pepper. Cook, stirring often, until fragrant, 30 sec.
- Remove the pan from heat.
- Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 servings, use 2 baking sheets.)
- Spread chipotle sauce over flatbreads.
- When turkey 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 for 5-7 min, until cheese melts and toppings are warmed through. (NOTE: For 4 servings, bake in the middle of the oven, one sheet at a time.)
- Move flatbreads to the top rack of the oven and bake for 2-3 min, until lightly golden. (TIP: Keep an eye on them so they don't burn.) (NOTE: For 4 servings, 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.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook the chorizo.**
