Santa Fe Flatbread

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. 



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 


  1. Cook the Hillshire Farm® All Natural* Pork Chorizo Crumbles according to the directions on the box. Reserve hot and covered.

  2. 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. ​

  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.  ​

  4. Bake until the cheese starts to become bubbly and golden brown. ​

  5. Once out of the oven, top the center of the flatbread with the arugula leaves, cilantro leaves and corn & black bean salsa. ​

  6. Drizzle with the citrus-fire ranch dressing and sprinkle on the crumbled queso fresco.

*Minimally processed, no artificial ingredients