Page 53 - Ambrosia Cookbook
P. 53
CHIPOTLE
CHORIZO FLATBREAD INGREDIENTS
1 Tablespoon - yogurt Whole Milk Plain
1 Teaspoon - 2% Milk
1/4 Teaspoon - ambrosia Lemon Juice
1/3 Teaspoon - Kosher salt
1 Each - flatbread or Naan, 8”
2 Tablespoons - ambrosia chipotles in adobo Pureed
1/4 Cup - Mozzarella cheese shredded
1/4 Cup - Manchego cheese shredded
2 Tablespoons - chorizo cooked
1/3 Cup - red onion sliced
1 Teaspoon - cilantro Leaves
1 Piece - Lime Wedge
INSTRUCTIONS
Preheat oven to 500°f with a pizza stone inside.
combine yogurt, milk, lemon juice, and salt until smooth and creamy. reserve.
top the flatbread with chipotle puree then with cheese, chorizo, and red onion.
Bake in the hot oven for 10 minutes, or until the cheese and crust are golden brown.
drizzle with citrus cream, cilantro leaves, and a spritz of fresh lime juice.
slice and serve warm.
cHiPotLe cHoriZo fLatBread THE COOK BOOK 53
