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.
Santa Fe Flatbread

Ingredients
Ingredients
Flatbread crust – rectangle (approx. 6”x13”)
Spicy hatch green chile & roasted tomatillo salsa
Chihuahua cheese, shredded
Black bean & corn salsa
Arugula leaves, baby
Cilantro leaves, chopped
Citrus fire ranch dressing
Queso fresco, crumbles
Directions
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Cook the Hillshire Farm® All Natural* Pork Chorizo Crumbles according to the directions on the box. Reserve hot and covered.
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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.
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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.
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Bake until the cheese starts to become bubbly and golden brown.
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Once out of the oven, top the center of the flatbread with the arugula leaves, cilantro leaves and corn & black bean salsa.
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Drizzle with the citrus-fire ranch dressing and sprinkle on the crumbled queso fresco.
*Minimally processed, no artificial ingredients