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

Pepper & Onion Flatbread

with Tomato-Guajillo Sauce & Creamy Lime Dressing

50 MIN
+$0.95/serving 3 Servings
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    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.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    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!

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