Pork Enchilada Flatbread
with arugula and jalapeño
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 1 tsp. Chimichurri Seasoning
- 2 Green Onion
- 1 Jalapeño Pepper
- 1 Lime
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2 Naan Flatbread
- ½ oz. Baby Arugula
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3 oz. Shredded Mozzarella
- 2 fl. oz. Red Enchilada Sauce
- 2 Garlic Clove
- 12 oz. Ground Pork
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories912
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Carbohydrates69g
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Fat46g
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Protein54g
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Sodium1894mg
Recipe Steps
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1 prep
juice lime stem, seed and dice jalapeno into ¼ inch pieces combine jalapeno with lime juice slice green onions and separate mince garlic
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2 cooking pork
while the flatbread par bakes heat large non stick over medium high heat with 2 t olive oil break up pork and add to pan, allow to sear for 3-4 minutes until brown, stir add chimichurri seasoning and a pinch of salt add green onion bottoms and garlic, cook for another 2-3 minutes add enchilada sauce and 2T water to pan, cook for another minute, remove from heat
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3 par bake flatbread
400 degrees 8 minutes add cheese 2-3 more minutes until melted
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4 top flatbread
assemble flatbread with pork mixture, topped with jalapeno, green onion tops and arugula
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