- Cali’flour Foods Flatbreads
- 1/2 pound ground Mexican chorizo (optional)
- 1 yellow onion, chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup Monterey Jack cheese, cubed
- 1/2 cup shredded mozzarella cheese
- 1 poblano, seeded, and finely chopped
- 1 chipotle chile in adobo, finely chopped
- yogurt, cilantro, salsa, shredded lettuce, and pickled onions, for serving
AVOCADO LIME CREMA:
- 2 avocados, halved
- 1/2 cup fresh cilantro
- 1 clove garlic, grated
- juice from 2 limes
- flaky salt
Preheat the oven to 400 degrees with the vented pan inside. Once heated, take the vented pan out and spray with nonstick cooking spray. Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.
Preheat the oven to 450° F.
In a large skillet over medium-high heat cook the chorizo and onion, breaking up the meat as it cooks until the chorizo is browned and cooked through, about 8-10 minutes. Remove from the heat. Stir in the poblano pepper, and chipotle pepper, then remove from the heat. Drain off any excess grease.
In a bowl, combine all the cheeses.
Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 1-2 tablespoons of the cheese mixture down the middle of the tortilla, add a sprinkle of chorizo mixture then roll up and place seam-side down on the baking sheet. Take the chorizo mix and stuff it into either end of the taquito to better enclose the cheese. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
Meanwhile, make the crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
Serve the taquitos topped with avocado, pico de gallo, and any other desired toppings.