Cheesy Jalapeño and Grilled Veggie Flatbreads

Makes: 4 servings  

Prep Time: 30 mins

Cook Time: 8 mins


  • 3 cups shredded smoked Gruyere cheese (about 5 ounces)
  • 3 cups shredded smoked Gouda cheese (about 5 ounces)
  • ½ cup heavy cream
  • 2 cans (4 ounces each) RIO LUNA™ Organic Diced Green Chiles, drained
  • 2 tablespoons roasted garlic paste
  • ¼ teaspoon kosher salt
  • 4 naan flatbreads
  • 3 tablespoons garlic oil
  • 1 large tomato, chopped
  • 3 cups assorted chopped grilled vegetables (such as asparagus, eggplant, onions, peppers)
  • 3 cans (12 ounces each) RIO LUNA™ Organic Nacho Sliced Jalapeños, drained
  • 4 teaspoons chopped fresh parsley

Made With


  1. Preheat oven to 375°F.
  2. Combine cheeses in large bowl; set aside. Process cream, green chiles, garlic paste and salt in food processor until smooth.
  3. Brush each flatbread with oil. Top with about ¼ cup chile mixture, ¼ cup tomatoes and 1 cup cheese mixture. Cover evenly with grilled vegetables and jalapeños. Top each with additional ½ cup cheese.
  4. Bake directly on oven rack 8-10 min. or until cheese is melted. Sprinkle with parsley just before serving.

Recipe Note

Use any of your favorite grilled veggies to top these flatbreads.