For Mexican-Style Flatbread:

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Heat the oil in a large, straight-sided skillet over medium heat. Add chorizo and cook, breaking up into large crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until chorizo is cooked through and begins to brown.
3. Remove from the heat and drain any excess grease.
4. Place flatbreads on a rimmed baking sheet.
5. Spread beans evenly over flatbreads, leaving a 1/2-inch border. Top evenly with cheese, chorizo and jalapenos.
6. Bake until cheese is melted, about 5 to 8 minutes.
7. Top with pico de gallo and drizzle with crema. Dollop with Good Foods Chunky Traditional Guacamole and garnish with cilantro.
8. Slice and serve.

• 1 tbsp olive oil

• 1 lb ground chorizo

• 4 loaves rectangular fl atbread or pizza crust

• 1 cup canned refried beans

• 1 1/2 cups shredded mozzarella cheese or shredded queso quesadilla cheese

• 1 small jalapeno, thinly sliced into rounds

• 1/2 cup pico de gallo, homemade or store-bought

• 1/4 cup Mexican crema, for drizzling

• 1 pkg Good Foods Chunky Traditional Guacamole

• Chopped fresh cilantro, for garnish