Smoky, spicy, sweet, filling- but light all at the same time. This chipotle grilled peach flatbread is quick and simple, but still looks fancy pants. It is inspired by a flatbread from Los Angeles that I gave a resounding kick in the pants with the chipotle vinaigrette. I like spice, so there is quite a bit of adobo sauce in the recipe. Feel free to adjust up or down depending on your own preference.
Sarah Curry
2
Take advantage of the short season of stone fruits and leftover rotisserie chicken with this flatbread.
15 minTotal Time
Ingredients
- 2 store bought flatbreads or naan (sub gluten free if needed)
- 1/2 red onion, thinly sliced
- 2 peaches
- 1/3 cup olive oil
- 3 T white wine vinegar
- 1 T adobo sauce (from canned chipotle peppers in adobo sauce)
- pinch sugar
- 1 cup mixed greens
- leftover rotisserie chicken
- 2 T chopped cilantro
Instructions
- Soak the red onion in a small bowl of water. By the time you have done the rest of the steps, the harsh bite of the onion should have mellowed perfectly.
- Heat grill over medium-low heat, brush with oil, and place peaches, flesh side down on grill. Grill for a couple minutes- peaches are ready when they are soft, but not mushy. (Of course, you can do this on an outside grill as well!)
- While peaches are grilling, mix together the chipotle vinaigrette ingredients- oil, vinegar, adobo sauce, and pinch of sugar (you can omit the sugar if you really wish, but a pinch isn't going to kill you, and it really helps the flavors marry). Also, cut back or increase chipotle sauce per your taste.
- Take flatbreads, top with mixed greens, rotisserie chicken, onion, peaches, cilantro, and drizzle chipotle vinaigrette.
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