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