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Protein Swap | BBQ-Sauced Beef & Poblano Flatbreads

with Aged White Cheddar

Cooking time

20 minutes

Servings

2/4

Calories

960 /serving

Protein Swap | BBQ-Sauced Beef & Poblano Flatbreads

with Aged White Cheddar

This recipe is everywhere all at once! Construction starts with rounds of naan, topped with browned ground beef 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:

250g Canadian-raised lean ground beef
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
54 g

Saturated Fat
16 g

Sodium
1960 mg

Total Carb
78 g

Sugars
16 g

Protein
44 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.