This Mexican Flatbread has bold flavors and plenty of vegetables. It will be a welcome addition at your next party.
My recipe for Mexican Flatbread is fun and slightly out of the box appetizer. Flatbread tends to be made with Italian ingredients, but I used leftover ingredients from enchilada night to put a fun twist on the recipe.
The flatbread is topped with my cult-favorite poblano cream sauce, zucchini, mushrooms, tomatoes, corn, bacon, and a blend of shredded monterrey jack and cheddar cheeses. I went through my fridge and just added all of the veggies that I could find.
I especially love the flavor and texture that the corn and bacon give to this appetizer. Corn is one of my favorite secret ingredients – I add it to soups and casseroles too. The fresh tomatoes give a burst of fresh flavor that counters the creaminess and spice of the poblano cream sauce.
If you want to add some extra spice you could add some jalapeños, or you could use pepper jack instead of monterrey jack cheese. And of course you can add your favorite vegetables. Bell peppers, red onion, and black beans would all work well with this recipe.
You can serve this as an appetizer or a main course. It’s the perfect thing to make when you have taco night leftovers in your fridge. I used store bought flatbread dough to prepare this recipe, there is no need to make it from scratch when you can easily find it at the grocery store.
I served this Mexican Flatbread along side Blistered Shishito Peppers with a Parmesan Lime Sauce. And I must say that dipping the flatbread in a touch of the parmesan lime sauce is not a bad idea.
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How to make Mexican Flatbread:
- Flatbread Dough (I used store-bought)
- About 1 cup of Poblano Cream Sauce
- 3/4 cup sliced Cherry Tomatoes
- 3/4 cup Cooked Corn
- 2 slices of Bacon, cooked and chopped
- 3/4 cup sliced Zucchini
- 3/4 cup sliced Mushrooms
- ½ cup shredded Cheddar
- ½ cup shredded Monterrey Jack
Heat your oven to 425 degrees. Spread the flatbread dough out on a baking sheet.
Spread the poblano cream sauce over the dough, and then arrange the tomatoes, corn, bacon, zucchini, and mushrooms on top.
Sprinkle the cheese over, and then bake the flatbread for 12-15 minutes, until golden brown.