with Pickled & Caramelized Onion
Sweet and savory is a combo we can always get behind (for dinner, dessert, and even snacks—hello, chocolate-covered potato chips). Here, these flatbreads have it all: a layer of tangy-sweet BBQ sauce, piles of pickled caramelized onions, poblano pepper, and juicy, lightly charred pineapple. Don’t worry, we didn’t forget the cheese! Melty mozzarella and Monterey Jack provide the ultimate cheese pull. Once you dig in, your taste buds will be sure to light up from the savory, sweet and cheesy combo.
Allergens
Utensils
Tags
Red Onion
1 unit
Pineapple
4 ounce
Red Wine Vinegar
5 teaspoon
Poblano Pepper
1 unit
Fresh Mozzarella
4 ounce
Cilantro
0.25 ounce
Flatbreads
2 unit
BBQ Sauce
4 tablespoon
Monterey Jack Cheese
0.25 cup
Olive Oil
1 teaspoon
Salt
Pepper
Cooking Oil
4 teaspoon
• Place a foil-lined baking sheet on top rack (for 4 servings, 2 foil-lined sheets, on top and middle racks) and preheat oven to 450 degrees. Wash and dry all produce. • Halve, peel, and thinly slice onion. Drain pineapple over a small bowl, reserving juice. Stir ¼ of the onion, half the vinegar (you’ll use the rest later), and a pinch of salt into bowl with juice. Set aside.
• Heat a drizzle of oil in a large pan over medium heat. Add remaining onion and cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
• While onion cooks, halve, core, and very thinly slice poblano into strips. Toss in a second small bowl with a drizzle of olive oil, salt, and pepper. Dice mozzarella into ½-inch pieces. Finely chop cilantro.
• Once cooked onion is softened, increase heat under pan to medium high. Add pineapple and a drizzle of oil; cook, stirring, until pineapple is lightly browned, 2-3 minutes. • Stir in remaining vinegar. Cook, stirring, until onion and pineapple are caramelized and jammy, 1-2 minutes more. Turn off heat and season with salt and pepper.
• Brush or rub each flatbread with a drizzle of oil. Remove prepared baking sheet from oven; carefully place flatbreads on sheet (for 4 servings, divide flatbreads between 2 prepared sheets). • Evenly spread flatbreads with BBQ sauce, then top with caramelized onion and pineapple, poblano, Monterey Jack, and mozzarella.
• Return flatbreads to top rack until cheese has melted and edges are golden brown, 10-12 minutes. (For 4 servings, return to top and middle racks; swap rack positions halfway through baking.) • Transfer flatbreads to a cutting board and top with cilantro and pickled onion (draining first) to taste. Cut into pieces, divide between plates, and serve.
740
kcal
Calories
33
g
Fat
12
g
Saturated Fat
89
g
Carbohydrate
29
g
Sugar
5
g
Dietary Fiber
22
g
Protein
55
mg
Cholesterol
1170
mg
Sodium
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Tomato, Cucumber, Scallions & Peanuts
