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Santa Fe Flatbread Recipe
This southwest flatbread is topped with Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles and a fiery hatch green chile & roasted tomatillo salsa. Once out of the oven, it’s topped with baby arugula leaves and a black bean & corn salsa. To complete the dish, it’s drizzled with a citrus-fire ranch dressing.
Ingredients
YIELD: 1 FLATBREAD
| AMOUNT | MAIN INGREDIENTS |
| 4 oz. | Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles |
| 1 pc. | Flatbread Crust – Rectangle (Approx. 6”x13”) |
| 3 oz. | Spicy Hatch Green Chile & Roasted Tomatillo Salsa |
| 6 oz. | Chihuahua Cheese - Shredded |
| 4 oz. | Black Bean & Corn Salsa |
| 1/2 oz. | Baby Arugula Leaves |
| 1 tsp. | Cilantro Leaves - Chopped |
| 1 oz. | Citrus Fire Ranch Dressing |
| 3/4 oz. | Queso Fresco Crumbles |
Directions
Step 1: Cook the Hillshire Farm® All Natural* Pork Chorizo Crumbles according to the directions on the box. Reserve hot and covered.
Step 2: Place the par-baked crust on a pizza screen or wire rack. Evenly spread the hatch-tomatillo salsa over the crust, leaving approx. 1/2” edge un-sauced.
Step 3: Spread the shredded chihuahua cheese from the edge to the inside, over the sauce, and top the cheese with the chorizo crumbles, making sure to evenly distribute.
Step 4: Bake until the cheese starts to become bubbly and golden brown.
Step 5: Once out of the oven, top the center of the flatbread with the arugula leaves, cilantro leaves and corn & black bean salsa.
Step 6: Drizzle with the citrus-fire ranch dressing and sprinkle on the crumbled queso fresco.
*Minimally processed, no artificial ingredients
Application Uses
MEAL
Lunch
Dinner
CUISINE
American
Mexican
MAIN INGREDIENTS
Pork
