Gruyère, Ground Pork and Jalapeño Flat Breads


I had a package of flat breads in my refrigerator that I wanted to use, and also some left over ground pork that I also wanted to use. I decided I’d pull it together on a flat bread, using olive oil, gruyere cheese and jalapeños. I’m really glad I did … it was delicious and a satisfying lunch. Since I made two, I was able to wrap the other one up (along with what I didn’t eat of the first one) for Dennis’ lunch for tomorrow. I’m a step ahead … his lunch for tomorrow is packed and ready to go by 1:00 this afternoon, win-win!

I drizzled olive oil over the flat breads and sprinkled each with a pinch of kosher salt and  a pinch of red pepper flakes.

I shredded 1/2 cup of gruyére cheese and placed a 1/4 cup on each flatbread.


On top of the cheese, I added 1/8 cup of ground pork (per flatbread), as well as a jalapeño that I had sliced and removed the seeds from.

I placed the flatbreads in a preheated 450 degree oven for 15 minutes.



  • 1 package flat breads
  • 2 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup shredded gruyére cheese
  • 1/4 cup cooked ground pork
  • 1 jalapeńo, sliced (seeds removed)


  1. Preheat oven to 450 degrees (or per package directions on your flatbread)
  2. Drizzle olive oil on flatbreads.
  3. Sprinkle kosher salt and red pepper flakes on flatbreads.
  4. Place shredded cheese on flatbreads.
  5. Spoon ground pork over cheese, topping with sliced jalapeño.
  6. Bake 10-15 minutes.


Until next time, Kris



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