Directions

1. Chile Relleno: Cook from thawed. Heat on a pan or flat grill for a few minutes until warmed through, or microwave as directed. For best results, follow the package instructions provided.
2. Place salsa and cheese on the flatbread.
3. Bake until cheese melts.
4. Place the cooked Chile Rellenos on top of flatbread –place back in the oven for two minutes.
5. Garnish with pico de gallo (or green onions), queso fresco and creamy chipotle dressing

Creamy chipotle dressing: Blend 1/3 can of Contigo chipotle peppers in adobo with ½ cup of sour cream and 1 tbsp of mayo. Season with fresh black pepper and salt to taste. Adjust chipotle to taste for desired heat.

Chef’s Note: This recipe is delicious as a vegetarian option. For added protein, try your favorite Contigo® meat such as Al Pastor meat, chorizo, or diced carne asada. You can also substitute the Contigo® Fire-roasted salsa for the ¡Adelante!™ Enchilada sauce.