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Creamy Corn & Poblano Flatbread Fill 1 Created with Sketch.

with Radish & Pickled Jalapeño Salsa

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re topping this Southwest-style flatbread with dollops of tangy goat cheese and fresh mozzarella, which deliciously melt under tender vegetables—the perfect complement to our crisp, spicy salsa.

Get Cooking
fresh
ingredients
Creamy Corn & Poblano Flatbread with Radish & Pickled Jalapeño Salsa
Title
  • 1 lb Pizza Dough
  • 2 ears Of Corn
  • 1 Poblano Pepper
  • 3 oz Radishes
  • 1 Lime
  • 1 Sweet Onion
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Spreadable Goat Cheese
  • 4 oz Fresh Mozzarella Cheese
  • ¼ cup Mexican Crema Or Sour Cream
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stem end of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.

Assemble & bake the flatbread:
3 Assemble & bake the flatbread:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/8-inch thickness (if the dough is resistant, let rest 5 minutes). Rub the dough into the sheet pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with spoonfuls of the goat cheese, the mozzarella cheese (tearing before adding), cooked vegetables, and corn. Drizzle with olive oil and season with salt and pepper. Bake the flatbread, rotating the sheet pan halfway through, 20 to 22 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes.

Make the salsa:
4 Make the salsa:

While the flatbread bakes, in a bowl, combine the sliced radishes, the juice of 2 lime wedges, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Finish & serve your dish:
5 Finish & serve your dish:

While the flatbread continues to bake, in a bowl, combine the crema or sour cream and the juice of the remaining lime wedges. Season with salt and pepper. Transfer the baked flatbread to a cutting board; top with the salsa (discarding any liquid) and drizzle with the seasoned crema or sour cream (if the mixture is too thick, stir in up to 1 tablespoon of water to loosen). Cut the finished flatbread into equal-sized pieces. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stem end of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.

Cook the vegetables:
Assemble & bake the flatbread:
3 Assemble & bake the flatbread:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/8-inch thickness (if the dough is resistant, let rest 5 minutes). Rub the dough into the sheet pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with spoonfuls of the goat cheese, the mozzarella cheese (tearing before adding), cooked vegetables, and corn. Drizzle with olive oil and season with salt and pepper. Bake the flatbread, rotating the sheet pan halfway through, 20 to 22 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes.

4 Make the salsa:

While the flatbread bakes, in a bowl, combine the sliced radishes, the juice of 2 lime wedges, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Make the salsa:
Finish & serve your dish:
5 Finish & serve your dish:

While the flatbread continues to bake, in a bowl, combine the crema or sour cream and the juice of the remaining lime wedges. Season with salt and pepper. Transfer the baked flatbread to a cutting board; top with the salsa (discarding any liquid) and drizzle with the seasoned crema or sour cream (if the mixture is too thick, stir in up to 1 tablespoon of water to loosen). Cut the finished flatbread into equal-sized pieces. Enjoy!