Al Pastor Flatbread with Smoked Sausages
Al Pastor Flatbread with Smoked Sausages
Love tacos? Us too! Why not give tacos al pastor a twist by transforming them into a sausage-packed flatbread. Naturally Hardwood Smoked Classic Sausages, pineapple, spices, smoky chipotle peppers, adobo sauce, a drizzle of honey and a topping of fresh queso, pickled onions and cilantro make this flatbread the taco-inspired appetizer you didn’t realize you needed in your life.
Servings
4
Preparation
20 Mins
Cook Time
15 Mins
Level
Ingredients
Pickled Onions:
½ cup sliced red onion
¼ cup white vinegar
1 tbsp granulated sugar
1 tbsp water
4 Schneiders® Classic Recipe Smoked Sausages
1 tbsp ancho chili powder
2 canned chipotle peppers (packed in adobo sauce), minced
2 tbsp adobo sauce
2 tsp ground cumin
½ tsp cinnamon
2 tsp Mexican oregano
1 cup pineapple juice
1 tbsp cider vinegar
1 tbsp packed dark brown sugar
2 flatbreads (250 g each)
1 cup grated Monterey Jack cheese
1 cup pineapple chunks
½ cup crumbled queso fresco or feta cheese
2 tbsp honey
¼ cup diced tomatoes
2 tbsp cilantro, chopped
Directions
Pickled Onions: In microwave safe bowl, heat white vinegar, granulated sugar, and water for 30 seconds – 1 minute. Add sliced red onion to bowl, tossing to coat. Let stand for 20 minutes.
Meanwhile, preheat oven to 425°F. In skillet, cook sausages per package directions. Remove to cutting board; slice thickly. Return sausage to skillet.
Add ancho chili powder, chipotle, adobo sauce, cumin, cinnamon, oregano, pineapple juice, cider vinegar, and brown sugar. Simmer over medium-low heat until sausage is coated and liquid is reduced, about 3 minutes. Remove from heat.
Arrange flatbreads on rimmed baking sheet. Spoon sausage mixture over top, Monterey Jack cheese, and pineapple chunks. Bake until flatbread is crisp on the bottom and cheese is melted, 6 to 8 minutes. Top with chopped tomatoes, queso fresco, pickled red onion, honey, and cilantro.
Tips: Garnish with sliced green onions and serve with sour cream on the side.
