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

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Ingredients

Serves
1 Flatbread – serves 1-4

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.

Arugula leaves, baby ​

1 tsp.

Cilantro leaves, chopped ​

1 oz.

Citrus fire ranch ​dressing

3/4 oz.

Queso fresco, crumbles 

Show ingredients

Directions

  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