Protein Upgrade | BBQ-Sauced ORGANIC Beef & Poblano Flatbreads
with Aged White Cheddar
Cooking time
20 minutes
Servings
2/4
Calories
1070 /serving
This recipe is everywhere all at once! Construction starts with rounds of naan, topped with browned ground beef—certified organic, so it’s better for you and the environment—splashed with bold, full-bodied BBQ sauce. Rounds of poblano and gratings of aged white cheddar complete the circle, while apple cider vinegar animates a peppery little salad of baby greens.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 1 Poblano pepper (or green pepper)
- 30ml Apple cider vinegar
- 60ml BBQ sauce
- 60g Grated aged cheddar
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
62 g
Saturated Fat
20 g
Sodium
1990 mg
Total Carb
78 g
Sugars
16 g
Protein
52 g
Fibre
5 g
Preparation
Cook & coat the beef
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 beef*; 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 beef is coated.
Mise en place
Meanwhile, core and thinly slice the poblano crosswise. In a small bowl, combine the poblano, a drizzle of oil, ½ the remaining spices and S&P.
Assemble the flatbreads
Arrange the naan on a lined sheet pan. Top with the beef, 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.
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.
