avec oignons caramélisés et feta
Cette recette de pains plats super simple offre un léger goût fumé, sucré et épicé. La sauce au chipotle forme la base de sauce parfaite, tandis que les oignons caramélisés donnent au plat un peu de douceur pour compenser le côté piquant des jalapenos.
Allergens
Utensils
Tags
Chorizo, sans boyau
250 g
Oignon jaune
1 unit(s)
Jalapeño
1 unit(s)
Vinaigre de vin rouge
1 tbsp
Tomato
2 unit(s)
Paprika fumé
1 tsp
Pain plat
2 unit(s)
Sauce au chipotle
4 tbsp
Monterey Jack, râpé
1 cup
Feta, émietté
0.25 cup
Mélange printanier
56 g
Sucre
1.5 tsp
Sel
0.125 tsp
Huile
3 tbsp
Poivre
0.125 tsp
- Heat a large non-stick pan over medium-high heat.
- 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.
- 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.
- 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.
1130
kcal
Calories
74
g
Fat
26
g
Saturated Fat
73
g
Carbohydrate
19
g
Sugar
8
g
Dietary Fiber
46
g
Protein
145
mg
Cholesterol
2040
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
600
mg
Calcium
6.5
mg
Iron
avec oignons caramélisés et feta
avec hauts de cuisse de poulet, flocons de piment et ciboulette
