Jalapeno Popper Flatbread
Delicious Jalapeno Popper Flatbread made with cream cheese, jalapenos, and bacon for a spicy twist.
Equipment
- oven
- Mixing Bowl
- Baking Sheet
Ingredients
Flatbread Base
- 2 pieces flatbreads (naan or pita)
Cream Cheese Mixture
- ½ cup spreadable cream cheese
- 3 tablespoon sour cream
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 teaspoon dried chives
- 1 clove garlic crushed or minced
Toppings
- 3-4 pieces jalapeno peppers seeded and diced or sliced
- ¼ cup diced cooked bacon about 2-3 slices
- 1 cup shredded monterey jack cheese about 4oz
- ½ cup shredded cheddar cheese about 2oz
Instructions
Preparation
- Preheat oven to 350°F.
- In a small bowl, mix the cream cheese, sour cream, smoked paprika, onion powder, chives, and minced garlic. Set aside.
- Prepare the jalapenos by slicing off the stem, then slice them in half and carefully remove the seeds and ribs, dice into desired size pieces.
- Spread half of the cream cheese mixture over each flatbread, then add half of the monterey jack and cheddar cheese to each and top with the cooked bacon and jalapenos.
- Place the flatbreads on a baking sheet and place in the oven for 10-12 minutes until the flatbread is browned and cheese is bubbly.
- If you like, you can turn the oven to broil for 2-3 minutes to brown the top, but watch carefully as it can burn quickly.
- Remove from the oven, slice and serve.
Notes
Be careful when slicing and seeding jalapeños as the oils can burn your skin. Wear gloves and be sure not to touch your face. If you don’t have cooked bacon, you will want to cook it before assembling the flatbread. You could also use canned jalapeños instead.
Nutrition
Serving: 1flatbreadCalories: 320kcalCarbohydrates: 28gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 6mgCalcium: 300mgIron: 2mg
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