Protein Swap | BBQ-Sauced Beef & Poblano Flatbreads
with Aged White Cheddar
Cooking time
20 minutes
Servings
2/4
Calories
970 /serving
This recipe is everywhere all at once! Construction starts with rounds of naan, topped with browned ground beef splashed with bold, full-bodied BBQ sauce. Rounds of poblano and grated aged white cheddar complete the circle, along with a salad of baby greens.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Poblano pepper (or green pepper)
- 120g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 15ml Minced garlic
- 60ml BBQ sauce
- 30ml Apple cider vinegar
- 60g Grated aged cheddar
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
54 g
Saturated Fat
16 g
Sodium
2010 mg
Total Carb
78 g
Sugars
16 g
Protein
44 g
Fibre
6 g
Preparation
Cook & coat the pork
- Preheat the oven to 450°F.
- In a large pan, heat a drizzle of oil on medium-high.
- Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the pork*; season with ⅓ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the BBQ sauce, ½ the vinegar, 1 tbsp water (double for 4 portions) and S&P. Cook, scraping up any browned bits, 1 to 2 min., until the pork is coated.
Mise en place
- Meanwhile, core and slice the **poblano **crosswise.
- In a small bowl, toss with a drizzle of oil, ½ the remaining spices and S&P.
Assemble the flatbreads
- Arrange the naan on a foil-lined sheet pan.
- Top with the pork, cheese and ½ the poblano.
Bake the flatbreads
- Bake the flatbreads, 8 to 10 min., until the cheese has melted and the naan is beginning to crisp.
- Switch the oven to broil, 2 to 3 min., until the cheese begins to brown.
- Transfer to a cutting board and cut into wedges.
Make the salad
- Meanwhile, in a large bowl, combine the remaining vinegar, garlic and spices, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and remaining poblano; toss well.
Plate your dish
- Divide the flatbreads and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
