CORN AND JALAPEñO CHILI FLATBREAD

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Corn and Jalapeño Chili Flatbread image

This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs-it's great for mopping up all the delicious sauce.

Provided by Donna Hay

Categories     Side     Quick & Easy     Mozzarella     Corn     Grill/Barbecue     Jalapeño     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Servings

Number Of Ingredients 9

1 (14-ounce) can creamed corn
4 1/2 ounces grated haloumi
4 1/2 ounces grated mozzarella
1 tablespoon chopped pickled jalapeño peppers
1 tablespoon finely grated lime zest
Sea salt and cracked black pepper
Cracked black pepper
4-6 small pita breads, halved
Extra-virgin olive oil, for brushing

Steps:

  • Preheat a grill pan or grill over high heat. Place the creamed corn, haloumi, mozzarella, jalapeños, lime zest, salt and pepper in a bowl and mix to combine. Spoon the mixture into the pita halves and press to fill to the edges. Brush the pitas with the oil and grill for 2-3 minutes on each side or until lightly charred and the cheese has melted. Cut into wedges to serve.

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