Before starting, preheat the oven to 450˚F.Wash and dry all produce.Heat Guide for Step 4: one-quarter of the jalapeños for mild, half for medium, all for spicy! Heat a large non-stick pan over medium-high heat. While the pan heats, peel, then cut onion into 1/4-inch slices.When 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 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.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 the same pan (from step 1) clean. Heat 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 flatbreads.When chorizo is done, sprinkle over flatbreads, then 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 bowl with vinaigrette. Toss to combine.Sprinkle remaining feta over salad.

Halve flatbreads, then divide between plates.Serve salad alongside.