A cheesy fusion of flatbread, seasoned beef, and Hatch green chile.



For meat mixture: In a pan over medium-high heat, break apart ground chuck. As it begins to brown, mix in green chiles and spices. Remove from heat once thoroughly browned.

For béchamel sauce: While meat is cooking, melt butter in a small pan over medium heat, add flour and stir mixture until smooth. Keep stirring for 1 to 2 more min. Begin to add milk gradually until desired consistency is reached. Remove from heat and whisk in Parmesan and spices. Set aside.

To assemble: Preheat oven to 400 degrees. Spread desired amount of béchamel sauce on pieces of flatbread or naan, then top with meat mixture and cheese. Bake for 5 to10 min. or until cheese is melted and edges are crispy. Garnish with parsley and honey to taste.


2 to 4 servings

Thanks To

Abbey Cochran

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Savory Spice Shop Ingredients
Gourmet Santa Maria Sea Salted BBQ Rub 1 oz bag $2.70
Chile Powder, Hatch Green 1 oz bag $3.25
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