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Chipotle-Chorizo Flatbreads
Spicy
Discovery
Chipotle-Chorizo Flatbreads

with Caramelized Onions, Feta and Salad

8 min
Difficulty: 2/3
American

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) • Roma tomatoes • Yellow onion • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Jalapeno pepper • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar • Smoked paprika (paprika powder, natural hickory smoke flavour [canola oil, natural flavour (soybean oil, smoke flavour), acetic acid], canola oil).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Whisk
Measuring Cups

Tags

Spicy
Discovery
Ingredients
Chorizo Sausage, uncased

Chorizo Sausage, uncased

250 g

Yellow Onion

Yellow Onion

1 unit(s)

Jalapeño

Jalapeño

1 unit(s)

Red Wine Vinegar

Red Wine Vinegar

1 tbsp

Tomato

Tomato

2 unit(s)

Smoked Paprika

Smoked Paprika

4 g

Flatbread

Flatbread

2 unit(s)

Chipotle Sauce

Chipotle Sauce

4 tbsp

Monterey Jack Cheese, shredded

Monterey Jack Cheese, shredded

1 cup

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Spring Mix

Spring Mix

56 g

Sugar

Sugar

1.5 tsp

Salt

Salt

0.125 tsp

Oil

Oil

3 tbsp

Pepper

Pepper

0.125 tsp

Preparation
1
Caramelize onions

  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce. 
  • Heat a large non-stick pan over medium-high.
  • Peel, then cut onion into 1/4-inch slices.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then onions. 
  • Cook for 3-4 min, stirring occasionally, until golden. 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 for 5-7 min, stirring occasionally, until dark golden. Transfer to small bowl.

2
Prep

  • 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.
  • To a large bowl, add vinegar, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.

3
Cook chorizo

  • 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 for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.**
  • Season with smoked paprika, salt and pepper. Cook for 30 sec, stirring often, until fragrant.
  • Remove the pan from heat.

4
Assemble and bake flatbreads

  • On an unlined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
  • Spread chipotle sauce over flatbreads.
  • When chorizo is done, sprinkle over flatbreads, then top with caramelized onions and jalapeños.
  • Sprinkle Monterey Jack cheese and half the feta over top.
  • Bake in the middle of the oven for 5-7 min, until cheese melts and toppings are warmed through. (NOTE: For 4 servings, bake in the middle of the oven, one sheet at a time.) 

5
Finish flatbreads and make salad

  • Move flatbreads to the top of the oven and bake for 2-3 min, until lightly golden. (TIP: Keep an eye on them so they don't burn.) (NOTE: For 4 servings, bake in the top of the oven, one sheet at a time.)
  • Meanwhile, to the bowl with vinaigrette, add tomatoes and spring mix. Toss to combine.
  • Sprinkle remaining feta over salad.

6
Finish and serve

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

Nutrition per serving

1120

kcal

Calories

72

g

Fat

24

g

Saturated Fat

75

g

Carbohydrate

18

g

Sugar

7

g

Dietary Fiber

46

g

Protein

145

mg

Cholesterol

1920

mg

Sodium

1

g

Trans Fat

1000

mg

Potassium

600

mg

Calcium

6.5

mg

Iron

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