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Mexican Flatbreads (gluten free)

Kristine Kidd
Use this recipe as an inspiration for your own creations. Other toppings could include cooked small shrimp, sliced olives, diced red onion, sliced green onions, diced avocado, and chopped fresh herbs such as cilantro, Italian parsley, or marjoram. This recipe is rich in calcium, especially if you choose tortillas with a good does of calcium, such as Trader Joe's corn tortillas.
Course Sunday Suppers, Weeknight Dinners
Cuisine Mexican
Servings 6 servings

Ingredients
  

  • 3 cups about 3 oz arugula
  • 1 tablespoons olive oil, plus more for brushing on tortillas
  • Coarse kosher salt and freshly ground black pepper
  • 1 teaspoon fresh lime or lemon juice
  • 6 corn tortillas, Trader Joe's have a good amount of calcium
  • Cilantro Pesto, see recipe below or use purchased cilantro or basil pesto
  • 2 cups about 6 oz grated Manchego, Jack, or Swiss cheese, or ¾ cup (about 12 oz) spooned or sliced burrata cheese
  • 4-6 mini peppers, Veggie Sweets, sliced into thin rounds, or 1 large poblano chili pepper or bell pepper, thinly sliced
  • 12-24 sugar plum, grape or cherry tomatoes, halved if small or cut into wedges
  • 1 tablespoon about minced fresh jalapeno chili (optional)
  • Grated Cotija cheese or Parmesan cheese, optional

Instructions
 

  • Place the arugula in a large bowl. Add 1 tablespoon oil and toss to coat. Sprinkle with salt and pepper and toss. Add the lime juice and toss. Taste and adjust seasoning.
  • Heat a griddle or heavy large skillet over medium heat. Brush one side of a tortilla with olive oil and place oiled side down on the griddle. Repeat with as many more tortillas as will fit on the griddle in a single layer. Spread about 1 tablespoon pesto over each tortilla, then sprinkle each with about ⅓ cup grated cheese or dollop on about 2 tablespoons burrata. Top with peppers, tomatoes, and ½ teaspoon jalapeno (if desired). Cook until the bottoms brown and the cheese melts, reducing the heat to medium-low if browning too quickly, about 4 minutes.
  • Transfer the flatbreads to a cutting board. Top with arugula. Sprinkle with Cotija or Parmesan, if desired. Cut each into 4 to 8 wedges and serve right away. Repeat cooking with the remaining ingredients.
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