Chorizo "Cheese-Steak" Flatbreads

Name: Chorizo "Cheese-Steak" Flatbreads with Garden Salad
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Chorizo Sausage, uncased; 2 unit(s) Flatbread; ¾ cup Mozzarella Cheese, shredded; 1 unit(s) Green Bell Pepper; 113 g Baby Spinach; 1 unit(s) Red Onion; 1 unit(s) Tomato; 1 cup Marinara Sauce; 2 tbsp Tomato Sauce Base; ½ tbsp Soy Sauce; 1 tbsp Red Wine Vinegar; 1 tbsp Garlic Puree

with Garden Salad

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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.

Tags:

Quick

Allergens:

Milk

•Soja

•Hvede

•Schwefeldioxide und Sulfite

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.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

2 unit(s)

Flatbread

¾ cup

Mozzarella Cheese, shredded

1 unit(s)

Green Bell Pepper

113 g

Baby Spinach

1 unit(s)

Red Onion

1 unit(s)

Tomato

1 cup

Marinara Sauce

2 tbsp

Tomato Sauce Base

½ tbsp

Soy Sauce

1 tbsp

Red Wine Vinegar

1 tbsp

Garlic Puree

Nutrition Values

Calories840 kcal

Fat38 g

Saturated Fat15 g

Carbohydrate80 g

Sugar16 g

Dietary Fiber9 g

Protein45 g

Cholesterol110 mg

Sodium2390 mg

Trans Fat1 g

Potassium1800 mg

Calcium550 mg

Iron8 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.

Utensils

•Large Non-Stick Pan

•Measuring Spoons

•Parchment Paper

•Baking Sheet

•Large Bowl

Cooking Steps

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.

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.

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.

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!)

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.