Pineapple-Carnitas Flatbread
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Crunchy, chewy, cheesy, spicy, and sweet, this flatbread has it all. Use crispy bacon if you don’t have carnitas available, or skip the meat all together for a flavorful vegetarian flatbread.
Ingredients
-
1 medium red onion, thinly sliced, divided
- 3 Tablespoons white wine vinegar
- 8 ounces pineapple chunks, canned or fresh - reserve the juice
- olive oil or other cooking oil
- 4 flatbreads
-
4 Tablespoons Cibolo Junction Green Chile Pineapple Preserves
- 2 balls fresh mozzarella, cubed
- ½ pound prepared carnitas
- 1 jalapeño
- ¼ cup fresh cilantro, chopped
Directions
Preheat oven to 400°F
Quick-pickle the onions. In a small bowl, combine ¼ of the thinly-sliced red onion with the vinegar and 1 Tablespoon of the pineapple juice, a pinch of salt, and a few grinds of black pepper. Set aside.
Caramelize the onions and pineapple. Heat 1 Tablespoon of cooking oil in a large skillet over medium heat. Add the remaining red onion and cook until the onion is softened and translucent, about 5 minutes. Add the pineapple chunks and continue cooking until the mixture is caramelized and jammy, about 15 minutes. Remove from heat and set aside to cool.
Tip: If the onions and pineapple get too dry or stick to the pan, you can add any remaining pineapple juice or water, a Tablespoon at a time, to the pan to prevent burning.
Assemble the flatbreads. Place the flatbreads on two baking sheets lined with aluminum foil. Spread 1 Tablespoon of Cibolo Junction Green Chile Pineapple Preserves on each flatbread. Top with the caramelized onion and pineapple mixture, mozzarella, carnitas, and jalapeño slices.
Bake the flatbreads for 8-10 minutes, or until the cheese is melted and bubbly.
Top the flatbreads with cilantro and quick-pickled red onions. Cut and serve immediately.
