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Southwestern Chorizo Flatbread
Southwestern Chorizo Flatbread 1

Southwestern Chorizo Flatbread

Recipe Credit: Chef Max Hardy
Jed’s Detroit
MorningStar Farms®

Servings: 4


  • 2 ea Flatbread, pre-made 13” x 5”, 3 ½ wt oz
  • As needed Non stick pan spray
  • 1 ¼ cup Salsa Verde, you favorite brand
  • 1 1/3 cup Monterey Jack cheese, shredded
  • 1 cup White onion, peeled and sliced thinly into strips
  • 1 cup Poblano peppers, stemmed, seeded and sliced into thin strips
  • ½ cup Corn, cut off the cob, fresh or frozen pieces
  • ½ cup Red bell peppers, stemmed, seeded and sliced into thin strips
  • ¼ tsp Black pepper, fresh ground
  • ¼ cup Green onions, sliced thinly
  • ¼ cup Cilantro, stemmed, leaves only
  • 1 1/3 cup MorningStar Farms® Vegan Chorizo Crumbles™

Recipe Directions

1. Preheat oven to 425°F. If using a baking stone, pre-heat for at least 20 minutes before cooking
2. Optional: if using a baking sheet, lightly oil the pan with non stick spray
3. Lay out the 2 flat breads and top each with 2/3 cup (5 oz) of the Salsa Verde. Make sure the sauce is spread out evenly on the flatbread as best as you can
4. Top each flatbread with 2/3 cup of the shredded Monterey Jack cheese
5. Then top each pizza with:
a. ½ cup sliced white onion
b. ½ cup sliced poblano pepper strips
c. ½ cup sliced red bell pepper strips
d. 2/3 cup MorningStar Farms® Vegan Chorizo Crumbles™
e. ¼ cup corn pieces
6. Once the pizzas have been topped, either slide into the oven on the hot stone, or place on the oiled baking sheet and put into the oven. Bake at 425°F for 15-18 minutes. The bread should be browned and crispy and the cheese melted
7. Remove from the oven and cut each flatbread into 6-8 pieces each
8. Top each flatbread with the fresh ground black pepper, sliced green onions and cilantro leaves