Jalapeno Popper Flatbreads

Jalapeno Popper Flatbreads might be just the side dish you are searching for. This recipe serves 6 and costs 81 cents per serving. One portion of this dish contains around 13g of protein, 25g of fat, and a total of 402 calories. Head to the store and pick up parmesan, baking powder, make your own, and a few other things to make it today. 1860 people have made this recipe and would make it again. It is brought to you by Sugar Dish Me. From preparation to the plate, this recipe takes about 15 minutes. With a spoonacular score of 51%, this dish is pretty good. Similar recipes are Jalapeno Popper Flatbreads, Cheese Covered, Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno Mayonnaise, and Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes).

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

If you are making your own flatbreads, start by whisking together the flour, salt, and baking powder in a large bowl. Throw in the shortening and minced garlic and mix everything together with your fingers until coarse crumbs have formed. Pour in the hot water and stir everything together. Turn the shaggy dough out onto a cutting board or clean counter top and knead for about 3 minutes until a soft ball of dough forms. You can add more flour if your dough is too sticky, but I've never needed to. Place the dough ball back in the bowl and let it rest for about 20 minutes. Heat a large DRY skillet to medium high -- cast iron is best but non-stick works just fine. Divide the rested dough into 6 equal pieces and flatten each piece into a thin circle about ¼- 1/8" thick. Cook the flattened dough in the heated skillet, 1 minute per side and then an additional 30 seconds or so on the 1st side. Set the cooked flatbreads aside to cool slightly.Pre-heat the oven to 450. If you have a pizza stone USE IT!! If not a baking sheet is fine.Combine the cream cheese and onion powder. Spread it over the top of each flatbread.Top each with the shredded cheddar, shaved Parmesan, crumbled bacon, and jalapeno slices.Mix together the panko breadcrumbs and olive oil and sprinkle the breadcrumbs over the top of each flatbread.Bake them for 4-5 minutes, just until the cheese melts, the breadcrumbs toast, and the flatbreads start to crisp.Slice and serve.

 

Step by step:

1. If you are making your own flatbreads, start by whisking together the flour, salt, and baking powder in a large bowl. Throw in the shortening and minced garlic and mix everything together with your fingers until coarse crumbs have formed.

2. Pour in the hot water and stir everything together. Turn the shaggy dough out onto a cutting board or clean counter top and knead for about 3 minutes until a soft ball of dough forms. You can add more flour if your dough is too sticky, but I've never needed to.

3. Place the dough ball back in the bowl and let it rest for about 20 minutes.

4. Heat a large DRY skillet to medium high -- cast iron is best but non-stick works just fine. Divide the rested dough into 6 equal pieces and flatten each piece into a thin circle about ¼- 1/8" thick. Cook the flattened dough in the heated skillet, 1 minute per side and then an additional 30 seconds or so on the 1st side. Set the cooked flatbreads aside to cool slightly.Pre-heat the oven to 45

5. If you have a pizza stone USE IT!! If not a baking sheet is fine.

6. Combine the cream cheese and onion powder.

7. Spread it over the top of each flatbread.Top each with the shredded cheddar, shaved Parmesan, crumbled bacon, and jalapeno slices.

8. Mix together the panko breadcrumbs and olive oil and sprinkle the breadcrumbs over the top of each flatbread.

9. Bake them for 4-5 minutes, just until the cheese melts, the breadcrumbs toast, and the flatbreads start to crisp.Slice and serve.

Nutrition Information:

covered percent of daily need