Bacon & Fig Jam Flatbreads

Name: Bacon & Fig Jam Flatbreads with Mozzarella, Monterey Jack & Chili Flakes
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 teaspoon Chili Flakes; 1 unit Onion; 2 unit Flatbreads; ¼ cup Monterey Jack Cheese; 1 cup Mozzarella Cheese; 1 unit Fig Jam; Salt; Pepper; Olive Oil; 4 ounce Bacon

with Mozzarella, Monterey Jack & Chili Flakes

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To make this bistro-style meal, you'll top flatbreads with caramelized onion, smoky bacon, and a melty duo of Monterey Jack and mozzarella cheeses. After a quick turn in a hot oven, you'll drizzle those savory loaded flatbreads with tangy-sweet fig jam plus a sprinkle of chili flakes for a simple, satisfying, meal in just 25 minutes.

Tags:

Easy Prep

Allergens:

Sesamzaad

•Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 teaspoon

Chili Flakes

1 unit

Onion

2 unit

Flatbreads

¼ cup

Monterey Jack Cheese

1 cup

Mozzarella Cheese

1 unit

Fig Jam

4 ounce

Bacon

Not included in your delivery

Salt

Pepper

Olive Oil

Nutrition Values

/ per serving

Calories850 kcal

Fat51 g

Saturated Fat18 g

Carbohydrate68 g

Sugar17 g

Dietary Fiber3 g

Protein33 g

Cholesterol85 mg

Sodium1570 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Paper Towel

•Baking Sheet

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Heat a large dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. • Carefully discard all but a thin layer of bacon fat from pan. Once bacon is cool enough to handle, roughly chop.

• While bacon cooks, halve, peel, and thinly slice onion.

• Heat pan with bacon fat over medium- high heat (if pan seems dry, add a drizzle of oil). Add onion and season with salt, and pepper; cook, stirring occasionally, until browned and softened, 3-4 minutes. Turn off heat.

• While onion cooks, brush or rub each flatbread with a drizzle of olive oil; season with salt and pepper. Place flatbreads (dimpled sides down) on a baking sheet. (For 4 servings, divide flatbreads between two sheets.) • Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)

• Once flatbreads are toasted, flip (dimpled sides up) and top evenly with mozzarella, onion, bacon, and Monterey Jack. • Bake flatbreads on top rack until until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) TIP: Watch carefully so flatbreads don’t burn!

• Transfer flatbreads to a cutting board; drizzle with as much fig jam as you like. • Slice flatbreads into quarters; divide between plates and serve with chili flakes on the side.

Pork is fully cooked when internal temperature reaches 145°.