You can find this recipe at El Restaurante.
Recipe and photo courtesy of V&V Supremo.
The Flatbread:
3 T unsalted butter
3 oz. sliced shiitakes
2 oz. diced shallot
⅛ t. ground black pepper
⅛ t. kosher salt
2 t. fresh thyme, chopped
1 oz. sliced poblanos, roasted and cleaned
1 flatbread (6 x 12 inch)
2 T. olive oil
½ c. Salsa Mexicana (recipe below)
4 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
½ c. Lime-Marinated Red Onions, for garnish (recipe below)
¼ c. chopped parsley, for garnish
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.
The Lime-Marinated Onions:
1 medium red onion, thinly sliced
½ c. lime juice
1 t. kosher salt
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.
The Salsa Mexicana:
Makes 40 ounces
2 T. olive oil
4 oz. sliced white onion
6 large cloves garlic, minced
3 lbs. Roma tomatoes, roasted, peeled, blended
5 large poblanos, roasted, peeled, seeded, diced
Kosher salt, to taste
Heat olive oil in a pan over medium heat for 1 minute. Add onions and sauté for 5 minutes. Add garlic and cook for 2 minutes. Add tomatoes and poblanos. Season to taste. Cook for 15 to 20 minutes. Serve warm over cooked items.