Directions: |
Directions:Step One:
Adjust rack to middle position and preheat oven to 450º. Wash and dry produce. Halve, peel, and thinly slice onion. Quarter lime. Thinly slice jalapeno into rounds, removing ribs and seeds for heat.
Step Two:
Place flatbreads on a baking sheet and brush tops with olive oil; season lightly with salt. Toast on middle rack until golden brown, 5-7 minutes.
Step Three:
Meanwhile, place bacon in a single layer in a large dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Turn off heat. Transfer bacon to a paper-towel-lined plate. Wipe out pan. Once bacon is cool enough to handle, roughly chop.
Step Four:
Heat a drizzle of oil in a pan used for bacon over medium-high heat. Add onion and season with salt and pepper. Cook, stirring, until softened and lightly browned, 5-6 minutes. Add ⅓ cup water and ½ tsp white sugar; cook, stirring, until onion is caramelized and jammy, 3-4 minutes. Taste and season with salt.
Step Five:
While onion cooks, combine BBQ sauce, 2 Tbsp ketchup, ½ tsp brown sugar, a squeeze of lime juice, and a big pinch of pepper in a small bowl; set aside. in a second small, microwave-safe, bowl, combine jalapeño, juice from remaining lime, 1 Tbsp water, 1 tsp white sugar, and a pinch of salt. Cover tightly with plastic wrap and microwave 1 minute.
Step Six:
Evenly spread toasted flatbreads with brown sugar BBQ sauce. Top with caramelized onion, cheese, bacon, and as much pickled jalapeño as you like. Return flatbreads to middle rack; bake until cheese melts, 2-3 minutes. Slice flatbreads into pieces and divide between plates. |
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