SWEET HEAT ROASTED GREEN CHILE, CHORIZO, AND RAISIN FLATBREADS
2 medium size (7-8” diameter) naan flatbreads
2 ounces cream cheese, softened
6 tablespoons 505 Southwestern Hatch Valley Flame Roasted Green Chiles
6 tablespoons golden raisins, divided
¼ cup sliced pimentos, drained
¼ pound cured chorizo sausage, cut into ¼” thick rounds
¼ cup parmesan cheese
½ cup fresh grated gruyere cheese
2 tablespoons olive oil
¼ cup scallions, chopped
¼ cup cotija cheese
¼ cup cilantro leaves
Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper.
Place the flat breads on the baking sheet. Spread half of the cream cheese on each flat bread leaving about ½” around the edge of the crust exposed. Spread the chiles over the cream cheese.
Layer the raisins, pimentos, and chorizo on top of the chiles. Evenly sprinkle the top of each flat bread with the parmesan and gruyere cheeses. Drizzle the olive oil around the exposed crust and over the tops of each pizza.
Bake for 8-10 minutes until golden brown and bubbly.
Sprinkle the scallions and cotija cheese over the tops and garnish with the cilantro. Cut into quarters and devour!