If you’re craving a delightful and savory twist on traditional flatbreads, these chorizo stuffed flatbreads are exactly what you need. Reminiscent of pupusas but with a simplified 2-ingredient dough made from flour and Greek yogurt, these flatbreads are stuffed with a flavorful mix of chorizo, cream cheese, red onion, jalapenos, and oaxaca cheese, then brushed with a delectable cilantro herb butter. Let’s dive into the recipe!

Tips for Perfect Chorizo Stuffed Flatbreads:

Dough Consistency: If the dough feels too sticky, add a bit more flour. If it’s too dry, add a little more yogurt.
Spice Level: Adjust the amount of jalapenos to control the heat. For a milder version, use only one jalapeno or substitute with a milder pepper.
Cheese Options: Oaxaca cheese gives a nice authentic flavor, but mozzarella works well too. For a different twist, try using Monterey Jack or even pepper jack for an extra kick.
Make Ahead: You can prepare the filling ahead of time and refrigerate it until ready to use. The dough can also be made ahead and kept in the refrigerator for up to 24 hours.

These chorizo stuffed flatbreads are perfect for any meal or as a snack. They’re easy to make, packed with flavor, and sure to be a hit with anyone who tries them. Enjoy the delicious combination of spiced chorizo and creamy filling encased in a tender, homemade dough, all topped off with the refreshing cilantro herb butter. Happy cooking!

Easy Chorizo Stuffed Flatbreads with Cilantro Herb Butter

These Chorizo Stuffed Flatbreads with Cilantro Herb Butter are a game-changer! Made with a simple 2-ingredient dough (flour + Greek yogurt) and stuffed with a savory mix of chorizo, cream cheese, red onion, jalapeños, and melty Oaxaca cheese, these flatbreads are pan-cooked to perfection. Brushed with a fragrant cilantro herb butter, they’re crispy, cheesy, and packed with flavor. Whether served as a meal, snack, or appetizer, these stuffed flatbreads are quick, easy, and utterly delicious. Plus, they’re customizable—adjust the spice level, swap cheeses, or make them ahead for convenience.

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Prep Time 15

Cook Time 15

Total Time 15

Course Appetizer, Main Course, Snack

Cuisine Fusion, Mexican

Equipment

Mixing Bowls
Skillet or Griddle
Rolling Pin (optional)
Measuring Cups and Spoons
Spatula

Ingredients

Dough:

2 cups all-purpose flour
1 cup Greek yogurt

Filling:

½ cup chorizo crumbled
1 8 oz block cream cheese, room temperature
½ red onion diced
2 jalapeños deseeded and diced
½ cup shredded Oaxaca cheese or mozzarella
Salt and pepper to taste

Cilantro Herb Butter:

½ stick butter melted
¼ cup minced cilantro
2 cloves garlic grated
Pinch of salt

Instructions

Prepare the Dough:

In a large mixing bowl, combine the flour and Greek yogurt.
Mix until a dough forms. Knead if necessary, adding more flour if too sticky or more yogurt if too dry.
Cover and set aside to rest.

Prepare the Filling:

Heat a skillet over medium heat and cook the chorizo, red onion, and jalapeño until fully cooked.
Remove from heat and let cool slightly.
In a bowl, combine the chorizo mixture with the cream cheese and shredded cheese.
Mix until well incorporated, then season with salt and pepper.

Assemble the Flatbreads:

Divide the dough into 8 equal pieces and roll each into a ball.
Flatten each ball into a small disk.
Place a spoonful of filling in the center and fold the edges over to seal, forming a ball again.
Gently flatten into a disk, ensuring the filling is evenly distributed.

Cook the Flatbreads:

Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
Cook each flatbread for 3-4 minutes per side until golden brown and cooked through.
Work in batches if necessary.

Prepare the Cilantro Herb Butter:

In a small bowl, mix melted butter, cilantro, grated garlic, and salt.

Serve:

Brush warm flatbreads with the cilantro herb butter and serve immediately. Enjoy!

Keyword cheese, chorizo, Easy, flatbreads, greek yogurt, Homemade, Mexican, stuffed

Easy Chorizo Stuffed Flatbreads with Cilantro Herb Butter

Tips for Perfect Chorizo Stuffed Flatbreads: