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This southwest flatbread is topped with 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.
SERVES: 1 FLATBREAD – SERVES 1-4
|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.||Arugula leaves, baby |
|1 tsp.||Cilantro leaves, chopped |
|1 oz.||Citrus fire ranch dressing|
|3/4 oz.||Queso fresco, crumbles|
Cook the Hillshire Farm® All Natural* Pork Chorizo Crumbles according to the directions on the box. Reserve hot and covered.
Place the par-baked crust on a pizza screen or wire rack. Evenly spread the hatch-tomatillo salsa over the crust, leaving approx. ½” edge un-sauced.
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.
Bake until the cheese starts to become bubbly and golden brown.
Once out of the oven, top the center of the flatbread with the arugula leaves, cilantro leaves and corn & black bean salsa.
Drizzle with the citrus-fire ranch dressing and sprinkle on the crumbled queso fresco.
*Minimally processed, no artificial ingredients