Mushroom and Poblano Flatbread with Chihuahua® Cheese

Ingredients

Directions

1. 1

   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.

2. 2

   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.

3. 3

   Brush flatbread with ½-inch border of olive oil. Spread sauce on flatbread. Distribute mushroom mixture over sauce.

4. 4

   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.