Loaded Jalapeño Popper Flatbread
A delicious twist on the classic jalapeño poppers, this loaded flatbread features crispy crust, creamy toppings, and a satisfying blend of flavors.
Ingredients
Flatbread Base
- 2 pieces flatbreads Use your preferred type of flatbread.
Toppings
- 8 oz cream cheese Spread evenly on the flatbread.
- 1 cup shredded cheddar cheese Can use a mix of cheeses if desired.
- 4 slices bacon Cooked and crumbled.
- 2 medium jalapeños Sliced; adjust spiciness to preference.
- 2 tablespoons green onions Optional garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the flatbreads on a prepared baking sheet lined with parchment paper.
- Spread each flatbread evenly with cream cheese.
- Sprinkle shredded cheddar over the top, then add cooked bacon and sliced jalapeños.
Baking
- Bake for 10–13 minutes, or until the cheese is melted, bubbly, and the edges of the flatbread are golden brown.
- Garnish with sliced green onions, if desired.
- Slice and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) for about 5–7 minutes.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 1g
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