Ingredients
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1 ea.Chef’s Line Pinsa Flatbread
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3 oz.Smoked Brisket Burnt Ends & Pieces
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.5 ea.Poblano Pepper, sliced
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1 ea.Fresno Pepper, sliced
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1 oz.Pickled Red Onions
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6 ea.Fresh Cilantro sprigs
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2 oz.Mexican Beer & Adobo BBQ Sauce
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4 oz.Glenview Farms Smoked Cheese
Preparation
1. Brush flatbread with BBQ sauce.
2. Top with cheese, burnt ends, peppers and onions.
3. Bake at 475°F for 5–6 minutes.
4. Garnish with fresh cilantro.