Description
Crispy naan flatbread topped with cheesy goodness, charred corn, smoky bacon, and spicy jalapeños. A quick and satisfying weeknight meal.
Ingredients
Units
Scale
- 2 Pieces Naan Bread
- 1 tbsp Olive Oil
- 1 oz (28 g) Bacon - cooked and diced
- 2 Pieces Jalapeños - sliced
- 1 Ear Sweet Yellow Corn - grilled and kernels removed
- 0.25 cups (59 ml) Red Onion - diced
- 2 cups (473 ml) Pepper Jack Cheese - freshly grated
- 0.5 cups (118 ml) Cojita Cheese - crumbled
- 1 cups (237 ml) Microgreens - loosely packed
- 2 tbsp Cilantro - roughly chopped
- 1 Lime
- Sliced Avocado
- Pepitas
- Halved Cherry Tomatoes
Instructions
- Preheat oven to 400°F (204°C).
- Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Place naan on the prepared baking sheet and drizzle evenly with olive oil.
- Top with half of the pepper jack cheese and half of the cotija cheese.
- Scatter the bacon, jalapeno, corn, and red onions on top.
- Add the remaining pepper jack and cotija cheese.
- Season generously with salt and pepper.
- Bake for 7-10 minutes, or until golden brown and the cheese is melted.
- Remove from oven and top with microgreens and cilantro.
- Add optional toppings, if using.
- Squeeze fresh lime juice over the top, slice, and serve.
Notes
- For extra smoky bacon flavor, cook the bacon until extra crispy before dicing.
- If you don’t have cotija cheese, substitute with another firm, salty cheese like feta or queso fresco.
- To make ahead, prepare the toppings (bacon, corn, jalapeños, onions) in advance and store separately. Assemble and bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 flatbread
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 60