Pabellón Flatbread with Avocado Salsa
A Venezuelan-inspired flatbread topped with crispy cheese, savory ground beef, and a fresh avocado salsa.
Ingredients
- ●1 sheet Flatbreadpreferably warm
- ●1/2 cup Grated Queso Frescoor other crumbly cheese
- ●1/2 pound Ground Beefcooked to 160°F (71°C)
- ●1 ripe Avocadodiced
- ●1/4 cup Red Oniondiced
- ●1/4 cup Cilantrochopped
- ●2 tablespoons Lime Juicefreshly squeezed
- ●to taste Salt
- ●1/4 cup Cornfresh or frozen, thawed
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cook the flatbread for 5-7 minutes, or until warm and slightly puffed.
- 3
In a pan, cook the ground beef over medium-high heat until browned, breaking into small pieces.
- 4
Add the diced onion, cooked corn, and a pinch of salt to the pan. Cook for an additional 2-3 minutes.
- 5
Stir in the grated Queso Fresco until melted and well combined.
- 6
Meanwhile, mix the diced avocado, chopped cilantro, and lime juice in a bowl.
- 7
To assemble the flatbread, place the cooked beef mixture on one half of the flatbread, leaving a 1-inch border around the edges.
- 8
Top with the avocado salsa and fold the flatbread in half to enclose.
- 9
Cut into wedges and serve immediately.