Pains plats au chorizo et au chipotle

Protéine végé plutôt

Épicé

Découverte

avec oignons caramélisés et feta

8 min

Difficulté: 2/3

Americaine

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

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Oeuf

Peut contenir des traces d’allergènes

Sésame

Poisson

Utensils

Plaque de cuisson

Cuillères à mesurer

Grand bol

Petit bol

Grande poêle antiadhésive

Fouet

Verre doseur

Tags

Épicé

Découverte

Ingrédients

Chorizo, sans boyau

250 g

Oignon jaune

1 unit(s)

Jalapeño

1 unit(s)

Pain plat

2 unit(s)

Mélange printanier

56 g

Tomato

2 unit(s)

Vinaigre de vin rouge

1 tbsp

Sauce au chipotle

4 tbsp

Feta, émietté

0.25 cup

Monterey Jack, râpé

1 cup

Paprika fumé

1 tsp

Sel

0.125 tsp

Poivre

0.125 tsp

Sucre

1.5 tsp

Huile

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.