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Chorizo "Cheese-Steak" Flatbreads

Chorizo "Cheese-Steak" Flatbreads

with Garden Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
770 kcal
Protein
: 
45g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Soy
  • Wheat
  • Sulphites
  • May contain traces of allergens
  • Gluten
  • Fish
  • Soy
  • Egg
  • Sulphites
  • Tree nuts
  • Crustaceans
  • Sesame
  • Milk
  • Wheat
  • Mustard

There are cheesesteak flatbreads and then there is THIS cheesesteak flatbread! This version has tasty chorizo sausage sauteed with onions and peppers before being toasted under gooey mozzarella. Served with a bright salad for balance, this is the ultimate go to dinner time meal.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Chorizo Sausage, uncased

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May be present: Gluten)

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

1 unit(s)

Green Bell Pepper

113 g

Baby Spinach

1 unit(s)

Red Onion

1 unit(s)

Tomato

½ cup

Marinara Sauce

(May be present: Gluten, Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Sesame, Milk, Wheat, Mustard)

2 tbsp

Tomato Sauce Base

(May be present: Gluten, Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Sesame, Milk, Wheat, Mustard)

½ tbsp

Soy Sauce

(Contains: Soy, Wheat, Sulphites May be present: Fish, Egg, Sesame, Milk, Wheat, Mustard)

1 tbsp

Red Wine Vinegar

(May be present: Fish, Soy, Egg, Tree nuts, Sesame, Milk, Wheat, Mustard)

1 tbsp

Garlic Puree

(May be present: Gluten, Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Sesame, Milk, Wheat, Mustard)

Calories770 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate75 g
Sugar13 g
Dietary Fiber8 g
Protein45 g
Cholesterol110 mg
Sodium1900 mg
Trans Fat1 g
Potassium1550 mg
Calcium550 mg
Iron7.5 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
•Measuring Spoons
•Parchment Paper
•Baking Sheet
•Large Bowl

Cooking Steps

1
  • Heat a large non-stick pan on medium-high.
  • While pan heats, core, then cut pepper into 1/8-inch slices.
  • Peel, then cut onions into 1/8-inch slices.
  • When pan is hot, add 1 tbsp oil (dbl for 4 ppl), onions and peppers. Cook, stirring often until veggies are tender and lightly browned 5-6 min.
  • Transfer veggies to a plate.
2
  • Return same pan to the heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, cooked through.**
  • Remove pan from heat. Add garlic puree, soy sauce, half the vinegar and veggies. Stir to combine.
3
  • While chorizo cooks, arrange flatbreads on a parchment-lined baking sheet.
  • Brush with 1/2 tbsp oil (dbl for 4 ppl). (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1/2 tbsp oil for each baking sheet.)
  • Toast flatbreads in the bottom of the oven until softened, 2-3 min.
4
  • Spread tomato sauce base / marinara sauce over flatbreads.
  • Top with chorizo and veggies then sprinkle mozzarella over top.
  • Bake flatbreads in the middle of the oven until golden-brown and crisp, 5-6 min (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.) (TIP: Keep your eye on them so they don't burn!)
5
  • Cut tomatoes into 1/2-inch pieces.
  • Add remaining vinegar, 1/4 tsp sugar, 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper. Stir to combine.
  • Add tomatoes and spinach to bowl. Toss to coat.
6
  • Cut flatbreads into wedges.
  • Divide flatbreads and salad between plates


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