Chorizo Flatbread


  1. Heat Extra Melt White Cheese Sauce in bag until fluid. Mix with chipotle purée in half steam table pan. Heat to 165°F.
  2. To assemble flatbread, spread 2 ounces of sauce mixture evenly over flatbreads.
  3. Top with 2 ounces (1/3 cup) chorizo, 1/2 ounce red pepper, 1/2 ounce yellow pepper, 1/4 ounce red onion and sprinkle evenly with 1.5 ounce Extra Melt shreds.
  4. Bake at 425°F until the crust is crisp and the cheese is melted, approximately 6 minutes. Drizzle with additional Extra Melt White Cheese Sauce, if desired.


  • 2 cup chipotle pepper(s), in adobo, puréed
  • 1/3 cup sausage, chorizo, cooked, drained
  • 42 5x11 in bread, flatbread, each
  • 21 oz Red Bell Pepper, julienned
  • 10 1/2 oz red onion, julienned
  • 63 oz LAND O LAKES® Extra Melt® Shredded American Cheese
  • LAND O LAKES® Extra Melt® White Cheese Sauce, optional
  • 1 5 lb LAND O LAKES® Extra Melt® White Cheese Sauce, pouch
  • 21 oz Yellow Bell Pepper