Pepper & Onion Flatbread with Tomato-Guajillo Sauce & Creamy Lime Dressing

Pepper & Onion Flatbread

with Tomato-Guajillo Sauce & Creamy Lime Dressing

50 MIN
$12.94/serving 3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • add Ground Pork Chorizo
    add 10 oz No Hormones Added, Antibiotic-Free Ground Pork Chorizo
  • No Change
    I don't want to make any changes to my meal View recipe
  • add Ground Pork Chorizo

    From the Test Kitchen

    Rich flavors abound in this crowd-pleasing flatbread thanks to the melty monterey jack cheese layered alongside two kinds of peppers—fresh, tender bell pepper and spicy pickled jalapeño. For bright contrast, we’re finishing it all with a drizzle of creamy lime labneh.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Pepper & Onion Flatbread with Tomato-Guajillo Sauce & Creamy Lime Dressing
    Title
    • 10 oz Pork Chorizo
    • 1 Piece Focaccia Bread
    • 1 8-Oz Can Tomato Sauce
    • 1 Red, Yellow, Or Orange Bell Pepper
    • 4 oz Monterey Jack Cheese
    • 1 Lime
    • 1 Red Onion
    • 2 Tbsps Grated Cotija Cheese
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ⅓ cup Guajillo Chile Pepper Sauce
    • ¼ cup Labneh Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the bell pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the bread. In a bowl, combine the tomato sauce and guajillo chile sauce. Season with salt and pepper. Grate the monterey jack on the large side of a box grater. Roughly chop the jalapeño pepper; thoroughly wash your hands, knife, and cutting board immediately after handling.  

    Cook the chorizo
    2 Cook the chorizo

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced bell pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Turn off the heat.

    Assemble & bake the flatbread
    4 Assemble & bake the flatbread

    Place the halved bread on a sheet pan, cut side up. Evenly top with the tomato-guajillo sauce, cooked vegetables, cooked chorizo, grated monterey jack, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Bake 10 to 12 minutes, or until the crust is browned and the cheese is melted. Remove from the oven and let stand 2 minutes. Transfer to a cutting board.

    Make the creamy lime dressing & serve your dish
    5 Make the creamy lime dressing & serve your dish

    Meanwhile, quarter the lime. In a bowl, combine the labneh, the juice of 2 lime wedges, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. Cut the baked flatbread into equal-sized pieces. Serve the finished flatbread drizzled with the creamy lime dressing. Garnish with the cotija. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the bell pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the bread. In a bowl, combine the tomato sauce and guajillo chile sauce. Season with salt and pepper. Grate the monterey jack on the large side of a box grater. Roughly chop the jalapeño pepper; thoroughly wash your hands, knife, and cutting board immediately after handling.  

    2 Cook the chorizo

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the chorizo
    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced bell pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Turn off the heat.

    4 Assemble & bake the flatbread

    Place the halved bread on a sheet pan, cut side up. Evenly top with the tomato-guajillo sauce, cooked vegetables, cooked chorizo, grated monterey jack, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Bake 10 to 12 minutes, or until the crust is browned and the cheese is melted. Remove from the oven and let stand 2 minutes. Transfer to a cutting board.

    Assemble & bake the flatbread
    Make the creamy lime dressing & serve your dish
    5 Make the creamy lime dressing & serve your dish

    Meanwhile, quarter the lime. In a bowl, combine the labneh, the juice of 2 lime wedges, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. Cut the baked flatbread into equal-sized pieces. Serve the finished flatbread drizzled with the creamy lime dressing. Garnish with the cotija. Serve the remaining lime wedges on the side. Enjoy!

    Browse Steps
    1 of 5