4 Cheese Flatbread Recipe
FLOUR TORTILLA, BRISKET, PICO DE GALLO, RED ONIONS, SHREDDED QUESO FRESCO AND SOUR CREAM
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Ingredients
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Flatbread Base
Toppings
Method
Preparation of Ingredients
- 1
Prepare the Brisket
If using leftover brisket, shred it into bite-sized pieces. If cooking brisket from scratch, season and cook until tender, then slice or shred.
- 2
Prepare Pico de Gallo
Combine diced tomatoes, chopped onions, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
- 3
Slice the Red Onions
Peel and thinly slice the red onion into rings.
Assembling the Flatbread
- 4
Layer the Ingredients
On each flour tortilla, spread a layer of shredded brisket evenly across. Top with pico de gallo, sliced red onions, and shredded queso fresco.
- 5
Bake the Flatbreads
Preheat the oven to 400°F (200°C). Place the assembled flatbreads on a baking sheet and bake for 10-12 minutes or until the cheese is melted and bubbly.
Serving
- 6
Serve with Sour Cream
Remove the flatbreads from the oven and let them cool for a minute. Serve each flatbread with a dollop of sour cream on the side.
