Prepare The Flatbread:

1. Preheat oven to 425°F (or 450°F for a crisper crust).
2. Lay the flatbreads on a parchment-lined sheet tray or pizza peel.
3. Evenly spread Good Foods Mexican Style Street Corn Dip over each flatbread, leaving a slight border at the edges.
4. Sprinkle cooked chorizo, roasted red peppers, and both cheeses over the base.
5. Transfer to oven and bake 10–12 minutes, or until cheese is bubbling and edges are golden brown.

Finish and Serve:

1. Remove from oven and let cool down for a few minutes then drizzle with Mexican crema and a generous dusting of Tajín.
2. Garnish with cilantro and a squeeze of lime.

• 2 flatbread rounds or naan

• 1/2 cup Good Foods Mexican Style Street Corn Dip

• 1/2 cup cooked Mexican chorizo, crumbled

• 1/3 cup roasted red bell peppers, sliced or diced

• 3/4 cup shredded pepper jack cheese

• 1/4 cup shredded mozzarella

• 2 tbsp Mexican crema

• Tajín seasoning, for finishing

• Fresh cilantro leaves

• Lime wedges, for serving