Chipotle-Chorizo Flatbreads

Swap to veg protein

Spicy

Discovery

with Caramelized Onions and Feta

8 min

Difficulty: 2/3

American

Smoky, sweet and spicy is the name of the game with this super-simple flatbread recipe. Chipotle sauce provides the perfect base, while caramelized onions bring a subtle sweetness to offset the heat from the jalapeños.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Sesame

Fish

Utensils

Baking Sheet

Measuring Spoons

Large Bowl

Small Bowl

Large Non-Stick Pan

Whisk

Measuring Cups

Tags

Spicy

Discovery

Ingredients

Chorizo Sausage, uncased

250 g

Yellow Onion

1 unit(s)

Jalapeño

1 unit(s)

Flatbread

2 unit(s)

Spring Mix

56 g

Tomato

2 unit(s)

Red Wine Vinegar

1 tbsp

Chipotle Sauce

4 tbsp

Feta Cheese, crumbled

0.25 cup

Monterey Jack Cheese, shredded

1 cup

Smoked Paprika

1 tsp

Salt

0.125 tsp

Pepper

0.125 tsp

Sugar

1.5 tsp

Oil

3 tbsp

Preparation

Heat a large non-stick pan over medium-high heat. While the pan heats, peel, then cut onion into 1/4-inch slices.
When the pan is 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 caramelized onions to a 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.

Carefully wipe clean the same pan (from step 1). Reheat 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.

Meanwhile, arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Spread chipotle sauce over top.
When done cooking, sprinkle chorizo over flatbreads. Top with caramelized onions and jalapeños. (NOTE: Reference heat guide.) 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.)

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 large bowl with vinaigrette. Toss to combine.
Sprinkle remaining feta over salad.