SuperQuick Cheesy Chorizo-and-Pepper Stuffed Pockets
with Ranch-Dressed Side Salad
Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • 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, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Baby tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Smoked paprika (paprika powder, natural hickory smoke flavour [canola oil, natural flavour (soybean oil, smoke flavour), acetic acid], canola oil).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
3 unit(s)
Cream Cheese
(Contains: Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 tbsp
Ranch Dressing
(Contains: Milk, Egg May contain traces of: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
1 unit(s)
Sweet Bell Pepper
4 g
Smoked Paprika
(May contain traces of: Tree nuts, Wheat, Mustard, Sesame, Soy, Sulphites, Milk, Triticale, Peanuts)
56 g
Spring Mix
113 g
Baby Tomatoes
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/4-inch strips.
- Halve baby tomatoes.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, chorizo and half the peppers. Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.**
- Add smoked paprika and cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Transfer mixture to a small bowl and carefully wipe the pan clean.
- Spread cream cheese onto flatbreads.
- Spread chorizo mixture onto one-half of the flatbreads, then sprinkle mozzarella over top.
- Fold the flatbread over onto itself and press firmly to close.
- Add stuffed flatbreads to the same pan (from step 2) over medium. (NOTE: Cook in batches for 4 servings.)
- Cook for 1-2 min per side, until cheese has melted and flatbreads are golden-brown.
- Meanwhile, to a large bowl, add tomatoes, remaining peppers, ranch and spring mix. Season with salt and pepper, then toss to combine.
- Divide chorizo pockets and salad between plates.
