MUSHROOM AND POBLANO FLATBREAD WITH CHIHUAHUA® CHEESE

1 medium red onion, thinly sliced

1/2 Cup lime juice

1 tsp. kosher salt

3 Tbsp. unsalted butter

3 oz. sliced shiitakes

2 oz. diced shallot

1/8 tsp. ground black pepper

1/8 tsp. kosher salt

2 tsp. fresh thyme, chopped

1 oz. sliced poblanos, roasted and cleaned

1 flatbread (6 x 12 inch)

2 Tbsp. olive oil

1/2 Cup Salsa Mexicana (see recipe)

4 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

1/2 Cup Lime-Marinated Red Onions (see below)

1/4 Cup chopped parsley

TO MAKE LIME-MARINATED ONIONS: blanch red onions in boiling water for 10 seconds. Drain onions, then shock in cold water. Whisk together lime juice and salt. Drain onions again and cover in lime juice-salt mixture. Will keep refrigerated in a tightly sealed container for 1 week.
TO MAKE FLATBREAD: place butter in skillet over medium heat until it foams. Add mushrooms, salt, and pepper. Cook for 3 minutes. Add shallots and poblanos. Cook for 2 minutes. Add thyme and remove from heat.
Brush flatbread with ½-inch border of olive oil. Spread sauce on flatbread. Distribute mushroom mixture over sauce.
Top with cheese. Bake at 350˚ F for 8 minutes, or until cheese is fully melted and crust is golden brown on bottom. Remove. Garnish with Lime-Marinated Onions and parsley.

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