Protein Boost | Chorizo, Monterey Jack & Green Pepper Flatbreads
with Sharp & Creamy Broccoli Salad
Cooking time
20 minutes
Servings
2/4
Calories
900 /serving
Power up on proteins! Add ground chorizo to your meal with our Protein Boost option. When it comes to melt-a-bility, Monterey Jack is the mostest. The cheese releases its form and its mild flavour without much coaxing. That makes it a treat as a flatbread topper, along with chunks of sharp green pepper and a layer of tomato sauce. While it’s doing what it does best, prepare a crisp salad of chopped broccoli with a delectable dressing of sour cream and apple cider vinegar—so tangy, so creamy, so yummy.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 1 Shallot (or onion)
- 1 Green pepper
- 15ml Apple cider vinegar
- 100ml Tomato sauce
- 60g Grated Monterey Jack
- 43ml Sour cream
- 2 Naan
- 200g Broccoli florets
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Sulphites, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
48 g
Saturated Fat
16 g
Sodium
2240 mg
Total Carb
78 g
Sugars
12 g
Protein
42 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 400°F. Roughly chop the broccoli. Halve, core and medium-dice the green pepper. Halve, peel and mince the shallot.
Cook the chorizo
In a large pan, heat a generous drizzle of oil on medium-high. Add the chorizo*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the broccoli salad
Meanwhile, in a large bowl, combine the sour cream, vinegar, 1 tbsp oil (double for 4 portions), ¼ of the spices and S&P. Add the broccoli and ½ the shallot; toss well.
Assemble & bake the flatbreads
Arrange the naan on a lined sheet pan. Spread with the tomato sauce. Top with the chorizo, green pepper, remaining shallot, a drizzle of oil, the remaining spices and S&P. Sprinkle with the cheese. Bake the flatbreads, 10 to 12 min., until the cheese is golden brown. Transfer to a cutting board and cut into wedges.
Plate your dish
Divide the flatbreads and broccoli salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
