MUSHROOM AND POBLANO FLATBREAD WITH CHIHUAHUA® CHEESE
![Mushroom Poblano Flatbread FS 07 17 17 TIFF Adobe RGB 1998 8bit FS2 716x483 sRGB](https://www.vvsupremo.com/foodservice/wp-content/uploads/2017/10/Mushroom-Poblano-Flatbread-FS-07-17-17-TIFF-Adobe-RGB-1998-8bit-FS2-716x483-sRGB.jpg)
Ingredients
FOR THE LIME-MARINATED ONIONS:
1 medium red onion, thinly sliced
1/2 Cup lime juice
1 tsp. kosher salt
FOR THE FLATBREAD:
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®
FOR GARNISH:
1/2 Cup Lime-Marinated Red Onions (see below)
1/4 Cup chopped parsley
Method of Preparation
- 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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