Smoked Pork Torta Style Flatbread
Smoked Pork Torta Style Flatbread
Directions
- Mix Black beans and salsa together to make sauce
- Smoke pork butt and pull and toss in Jalamango sauce
- Cut Contigo cheese into small ½ inch squares
- Spread evenly the bean and salsa on Flatbread. Top with sauced pulled pork. Place cubed cheese on top of pork in even spaced areas. Place shredded Bacio cheese on top
- Baked in pizza oven at 450 until all cheeses have melted.
- Sprinkle with Chihuahua chees, sliced avocados and shaved red onions. Sliced at angle and enjoy!!
Ingredients
- 5 slices Peak Fresh Produce® Avocado(es)
- 5 oz West Creek® Beans, Black, mixed with Contigo® Chunky Salsa
- 7 oz Contigo® Melting Cheese, cubed
- 1 oz cheese, Chihuahua, shredded
- 2 oz Bacio® cheese, shredded
- 1 Heritage Ovens flatbread
- 1 oz Peak Fresh Produce® Onion(s), Red, shaved
- 2 oz Peak Fresh Produce® Pepper(s), Rainbow, sliced
- 5 oz West Creek Pork butt, smoked, pulled
- 2 oz West Creek Jala-Mango Sauce
Chef John Arnold - Brand Specialist/Executive Chef, Performance Foodservice - Somerset
