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Corn, Jalapeño and Bacon Flatbread

Cheyanne Holzworth
Buttery naan bread topped with charred corn, bacon, spicy jalapeños and two types of cheese. YUM.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main
Servings 4 servings


  • 2 Pieces Naan Bread
  • 1 TBS Olive Oil
  • 4 ounces Bacon – cooked and diced*
  • 2 Jalapeños – sliced*
  • 1 Ear Sweet Yellow Corn – grilled and kernels removed*
  • ¼ Cup Red Onion – diced
  • 2 Cups Pepper Jack Cheese – freshly grated about 6 ounces
  • ½ Cup Cojita Cheese - crumbled
  • 1 Cup Microgreens – loosely packed
  • 2 TBS Cilantro – roughly chopped
  • 1 Lime
  • Optional Toppings: Sliced Avocado Pepitas, Halved Cherry Tomatoes


  • Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray for easy cleanup.
  • Place naan on prepared baking sheet and drizzle evenly with olive oil. Top the naan with half of the pepper jack cheese and half of the cojita. Scatter the bacon, jalapeno, corn and red onions on top. Add the remaining pepper jack and cojita. Season generously with salt and pepper.
  • Bake 7-10 minutes or until golden brown and cheese is melted.
  • Remove from oven and top with microgreens, cilantro and optional toppings if using. Squeeze fresh lime juice over the top, slice and serve. Enjoy!