By Meal Type
Santa Fe Flatbread Recipe
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. Baby Arugula Leaves
- 1 tsp. Cilantro Leaves - Chopped
- 1 oz. Citrus Fire Ranch Dressing
- 3/4 oz. Queso Fresco Crumbles
This southwest flatbread is topped with Hillshire Farm® All Natural* Fully Cooked Pork 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.
Directions
- Cook the Hillshire Farm® All Natural* Pork Chorizo Crumbles according to the directions on the box. Reserve hot and covered.
- Place the par-baked crust on a pizza screen or wire rack. Evenly spread the hatch-tomatillo salsa over the crust, leaving approx. 1/2” edge un-sauced.
- 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.
- Bake until the cheese starts to become bubbly and golden brown.
- Once out of the oven, top the center of the flatbread with the arugula leaves, cilantro leaves and corn & black bean salsa.
- Drizzle with the citrus-fire ranch dressing and sprinkle on the crumbled queso fresco.
- *Minimally processed, no artificial ingredients
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