Heat Extra Melt White Cheese Sauce in bag until fluid. Mix with chipotle purée in half steam table pan. Heat to 165°F.
To assemble flatbread, spread 2 ounces of sauce mixture evenly over flatbreads.
Top with 2 ounces (1/3 cup) chorizo, 1/2 ounce red pepper, 1/2 ounce yellow pepper, 1/4 ounce red onion and sprinkle evenly with 1.5 ounce Extra Melt shreds.
Bake at 425°F until the crust is crisp and the cheese is melted, approximately 6 minutes. Drizzle with additional Extra Melt White Cheese Sauce, if desired.
Ingredients
2 cup chipotle pepper(s), in adobo, puréed
1/3 cup sausage, chorizo, cooked, drained
42 5x11 in bread, flatbread, each
21 oz Red Bell Pepper, julienned
10 1/2 oz red onion, julienned
63 oz LAND O LAKES® Extra Melt® Shredded American Cheese
LAND O LAKES® Extra Melt® White Cheese Sauce, optional
1 5 lb LAND O LAKES® Extra Melt® White Cheese Sauce, pouch
