Choripan Flatbread
Cheesy Chorizo and Corn Choripan Flatbreads With Dijon Cabbage Slaw
PREP TIME: 10 Minutes/ COOK TIME: 25 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1150/ Protein 53g
DIFFICULTY LEVEL: EasyINGREDIENTS: Corn, 2 TBSP Sour Cream, Naan Bread, Mexican Chorizo, 1 Cup Dijon Honey Mustard, Coleslaw Mix, 1/8 Cup Pepitas, ½ Cup Chimichurri Sauce
Step 1: Prep and Cook Corn
Preheat oven to broil 500°
Drain and rinse corn. Pat dry with paper towels
To a medium pan on medium heat drizzle oil
Season with ¼ TSP of salt and pepper
Cook for 4 minutes
Step 2: Cook Chorizo
Once corn has cooked, add Chorizo. Breaking into small pieces
Season with ¼ TSP of salt, pepper, all purpose seasoning, garlic powder, and paprika
Cook for 6 minutes
Step 3: Cook Naan
To a lined baking sheet, place naan bottom side up
Evenly spread Chimichurri sauce over naan, leaving a 1 inch boarder
Top with mozzarella cheese
Broil for 3 minutes, or until cheese is melted
Step 4: Make Coleslaw
To a large bowl, combine cabbage mix, pepitas, and dressing
Mix well, and set aside until ready to serve
Step 5: Finish and Serve
Top flat bread with Chorizo mixture
Drizzle with sour cream
Serve with coleslaw
Serve Hot and Enjoy!
